Grilled Artichoke Recipes

Steps:

• Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
• Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
• Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
• Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.

Steps:

• Cut the tops off the artichokes and trim the leaves so that they will fit into a large covered pot. Fill a large pot with water so that the water comes midway up the artichokes. Add the olive oil, garlic salt and chipotle powder and bring to a boil over medium heat. Cook the artichokes in the boiling water, covered for approximately 30 minutes, starting with the base up, then turning once. The artichokes are done when a knife inserts easily into the base, and the leaves pull away with only a little resistance.
• Add the marinade ingredients to a small bowl and stir to combine.
• Heat grill to medium-high.
• Remove the artichokes from the pot to a cutting board and let cool. Pour the marinade over the cut top of the artichokes and work the garlic gently into the leaves. You can cut and grill them immediately or leave them in the refrigerator overnight. When you are ready to grill, slice the artichokes lengthwise down the center and remove the choke. Put on a hot grill, and cook until they have good coloration on all sides. Transfer to a serving platter and serve with Chipotle Mayonnaise Dipping Sauce.
• Combine all ingredients in a small bowl. The chipotle can be adjusted according to taste.

Steps:

• For the Calabrian pepper aioli: In a food processor, combine and puree the lemon juice, Dijon mustard and peppers. Fold the mayonnaise into the puree and mix well. Reserve.
• For the artichokes: Cut the artichokes in half lengthwise, splitting the stem. Remove the two bottom layers of leaves and, with a potato peeler, peel the stem until the outer fibers are removed. With a small spoon, dig out the inner fibers at the center of the artichoke.
• Submerge the artichokes in a bowl of cold water and add the lemon juice to prevent browning.
• Bring 1 gallon water to a boil and add 1/4 cup of the salt, stirring until dissolved. Add the artichoke halves to the boiling water and cook until a fork inserts easily into the stem, 10 to 15 minutes, depending upon the size of the artichoke. Remove from the boiling water and place in ice cold water to chill.
• Heat a char broiler or wood-fired grill. Brush the cut side of the artichokes with the oil, season with the remaining 2 teaspoons salt and the pepper. Place cut-side down on the grill and cook until heated through.
• Serve with the Calabrian pepper aioli.

Steps:

• Slice the tops off the artichokes, pull off the small leaves, trim the stems and snip off the thorny tips. In a large pot, bring 2 inches of water to a boil. Add 1 tablespoon kosher salt, the juice of 1 lemon and the artichokes. Cover and steam until the artichoke bottoms pierce easily, 20 to 40 minutes, depending on size. Drain the artichokes.
• When cool enough to handle, cut each artichoke in half lengthwise. Scrape out and discard the fuzzy center.
• Preheat a grill to medium direct heat.
• Brush the artichokes with the oil, season with salt and pepper and grill, cut-side down, until lightly charred, 6 to 8 minutes. Flip and grill briefly to heat through.
• Arrange the artichokes on a platter, drizzle with some of the Green Goddess Dressing and garnish with lemon wedges.
• Combine the mayonnaise, creme fraiche, parsley, chervil, tarragon, chives, garlic, anchovy fillets and lemon juice in a food processor and process until smooth. Season with salt and pepper. Add a teaspoon of honey, or to taste. With the machine running, drizzle in just enough oil to thicken slightly. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Steps:

• Bring a large pot of salted water to a boil. Preheat grill to medium-high heat.
• Trim the stem from each artichoke to 1-inch long, then bend back and snap off dark outer leaves. Cut top inch of artichokes with serrated knife. Using a vegetable peeler, peel dark green areas from stem and base of artichoke. Quarter each artichoke. Using a small, sharp knife, cut out the choke and remove the purple, prickly tipped leaves from the center of each wedge.
• Place finished artichokes in a large bowl of cold water and squeeze 2 lemons into the water and stir. Continue with remaining artichokes.
• Once finished, drain the artichokes and place into boiling water and cook until crisp-tender, about 12 minutes.
• Drain the cooked artichokes and place onto preheated grill. Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes.
• Meanwhile, in a medium sized bowl, add remaining lemon juice (1/3 cup) parsley, garlic and salt and pepper, to taste. Gradually drizzle in olive oil.
• Toss or drizzle the grill artichokes with the garlic/parsley mixture and serve.

Steps:

• Cut the artichokes in half lengthwise.
• Grill on Med/Hi heat for about 5 minute each side or until slightly charred.
• Remove from grill.
• Tear off 4 sheets extra-duty tin foil and assemble on each sheet: 1/2 artichoke, 1 t garlic, 1 T butter, 2 T wine and salt and pepper.
• Wrap tightly and grill (indirect heat) for an additional 45 minutes.

Steps:

• Slice artichoke tops off, crosswise. Trim Stems.
• Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.
• Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.
• Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour.
• Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more.
• Serve hot or room temperature.