Camp Fire Artichokes Recipes
CAMP FIRE ARTICHOKES
I found this recipe in a package of Ocean Mist Artichokes from Costco. I have not made the recipe as yet, but I thought it sounded interesting enough to post. It's something a little different to do with artichokes. It is difficult to estimate the cooking time because the chokes are first steamed, then grilled. The cooking time listed is for the steaming process which is variable as is the grilling time. It seems like it would be a fun summertime side dish.
Provided by Normaone
Categories Camping
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cooking these artichokes is a two step process.
- First trim the stems flat and the tops about one inch.
- Then trim the tips of the petals with scissors.
- Steaming process:.
- Steam them stem side up using a steamer rack about 30 to 45 minutes or until the base of the stem is tender. This will depend on the size of the chokes. The ones that came with this recipe are HUGE so it might take these a little longer.
- Grilling:.
- Once the campfire or backyard grill is hot, gently spread the petals of the cooked artichokes and generously spray each one with non-fat cooking spray. Make sure spray gets between petals. Generously dust each arichoke with 1 tablespoon of mesquite seasoning or taco seasoning, followed by a half a teaspoon of garlic salt. Place cooked artichokes directly on grill. Turn frequently until outside petals are evenly charred.
- According to the recipe, there is no need for dipping sauces, since they have a wonderful smoky flavor. However, I think I will have some on hand, just in case.
- Once you get to the heart of the choke, remove it along with any spiny petals with a spoon.
Nutrition Facts : Calories 60.2, Fat 0.2, SaturatedFat 0.1, Sodium 120.3, Carbohydrate 13.4, Fiber 6.9, Protein 4.2
CAMPFIRE PHILLY CHEESESTEAK RECIPE - (4.3/5)
Provided by mnhenselen
Number Of Ingredients 9
Steps:
- Start by cutting slices into the bread about 1.5 inches apart and not all the way through to the bottom. Butter the insides of each slice. Next drop a large spoonful of the pepper mixture into every other cut. You can precook the onions & peppers buy sauteeing them in butter and the oytster sauce until just cooked through and pack in the cooler to be added just before adding the loaf to the hot coals. Then layer with roast beef and cheese. Top each slice with extra cheese. Tip: I like to spray the inside of the aluminum foil with non-stick cooking spray so that the ooey, gooey melty cheese doesn't all stick to the inside of the packet. Wrap the entire loaf in aluminum foil. You may need to use two layers to reach all the way around the sandwich. Place the package near the hot coals of a fire {but not IN the fire}. You want to heat the sandwich all the way through so that the cheese all melts. This usually takes thirty minutes for us. Alternately you can put it in a bar-b-cue on low or in the oven to warm the ingredients all the way through.
CHEESY ARTICHOKE APPETIZERS
We heart artichoke hearts! And we also heart easy-to-make artichoke appetizers-like this tasty spread made with cream cheese and Parmesan.
Provided by Kraft Heinz
Yield Makes 48 servings.
Number Of Ingredients 5
Steps:
- Mix all ingredients except crackers until well blended; spread onto crackers.
- Pairs well with a glass of Chardonnay.
- Please drink responsibly.
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