Best Baby Artichokes With Warm Vinaigrette Recipes

Grilled Baby Artichoke, Gigante Beans and Feta Salad image

Provided by Food Network

Time 30m

Yield 1 serving/ 1 cup

Number Of Ingredients 18

2 ounces Gigante beans, cooked
8 baby artichoke halves, blanched and grilled
1 cup toasted garlic vinaigrette
1/2 roasted red pepper, torn into 3 pieces
4 fresh basil leaves
2 ounces French Feta cheese
1/4-ounce Baby arugula
1-ounce toasted garlic and red wine vinaigrette
1/4-ounce basil oil
Kosher salt and black pepper
8 tablespoons canola oil
1 1/2 tablespoons thinly sliced garlic
4 tablespoons red wine vinegar
1 1/2 tablespoons fresh chopped oregano
1 1/2 tablespoons minced shallots
4 tablespoons extra-virgin olive oil
Salt, pepper, to taste
1/2 teaspoon sugar

Steps:

First, marinate the cooked Gigante beans and artichokes in the vinaigrette for marinade. Do this while they are still warm from cooking so they absorb the marinade as they cool. It is best to prepare these the day before so they fully take on the flavor of the marinade.
Toss the artichoke halves, roasted red pepper, basil leaves, feta cheese and Gigante beans together with 3/4-ounce of the vinaigrette. Season with a pinch of pepper, as the feta is already salty.
Place on a chilled dinner plate, making sure all elements are exposed, in a croissant- shaped mound, leaving the void on the plate at the two 'o clock position.
Dress the arugula with the remaining 1/4-ounce vinaigrette and place in a tight bundle in the void on the plate.
Garnish the edge of the salad with basil oil.
Toast sliced garlic in 2 tablespoons canola oil. Whisk together the toasted garlic and all other ingredients except the remaining oils. Slowly whisk the oil into the vinegar mixture to emulsify. Season with salt, pepper, sugar.

Grilled Baby Artichokes with Caper-Mint Sauce image

Provided by Gina Marie Miraglia Eriquez

Yield Makes 6 (side dish) servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
6 flat anchovy fillets, drained, patted dry, and minced
2 1/2 tablespoons drained capers, rinsed and finely chopped
1/4 cup finely chopped mint
1 tablespoon white-wine vinegar
For artichokes:
1 tablespoon fresh lemon juice
12 baby artichokes (3 1/2 by 2 inches; see cook's note, below; 1/2 pound total)
2 tablespoons olive oil

Steps:

Make sauce:
Stir together all sauce ingredients with pepper to taste. Trim and cook artichokes: Combine 1 qt cold water and lemon juice in a large bowl. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Trim pointed tips of leaves with kitchen shears, then cut a thin slice from end of stem to expose a fresh cross section. Trim dark green fibrous parts from base and stem of artichoke, being careful not to break off stem. Halve artichoke lengthwise. Remove fuzzy center and any pointed inner leaves. Put in bowl of lemon water.
Drain artichokes, then cook in a large pot of boiling salted water (1 Tbsp salt for 5 qt water) until tender, about 8 minutes. Drain and transfer to an ice bath to stop cooking. Drain well.
Grill artichokes:
Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Toss artichokes with oil in a bowl. Oil grill rack, then grill artichokes, cut sides down, covered only if using a gas grill, turning once, until golden brown in spots, 6 to 8 minutes. Serve drizzled with sauce.