GRILLED ARTICHOKES WITH LEMON GARLIC AIOLI
Grilled Artichokes are a great way to enjoy cooked artichokes. Add a tart lemon garlic aioli to the mix, and you're set to enjoy a truly delicious side.
Provided by Susie Bulloch (heygrillhey.com)
Categories Side Dish
Time 40m
Number Of Ingredients 9
Steps:
- Make the artichoke dipping sauce. Make the lemon garlic aioli by combining all ingredients in a bowl and mixing well to combine. Cover and place in the refrigerator until ready to serve.
- Prep the artichokes. Trim the top inch off of your artichokes with a sharp knife. Cut each artichoke in half, then use a large metal spoon to scoop out the center choke (the fuzzy hair attached to the heart).
- Steam the artichokes. Preheat a large pan of water with a steam basket attached to it and bring the water to a boil. Place the artichokes in the steam basket over the boiling water. Cover the pan with a lid, and steam the artichokes for 8-10 minutes.
- Preheat the grill. As your artichokes are steaming, preheat your grill to 450 degrees Fahrenheit (high heat).
- Season the artichokes, and prep for the grill. After the artichokes are done steaming, remove them to a cutting board or baking sheet. Drizzle the cut sides with olive oil and season with salt and pepper.
- Grill the artichokes. Place the artichokes cut side down directly on the grill and grill for 4-5 minutes. Flip them over and grill them on the back side for an additional 4-5 minutes for a total cook time of 8-10 minutes.
- Serve hot. Remove the artichokes from the grill. Remove the lemon garlic ailoi from the refrigerator and serve immediately with the sauce and garnish with a lemon cut into wedges.
Nutrition Facts : Calories 62 kcal, Carbohydrate 7 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 60 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
GRILLED ARTICHOKES WITH CREAMY LEMON DIP
Grilled Artichokes with Creamy Lemon Dip is an irresistible appetizer that is easy to make and fun to eat! Tender, smokey artichoke pieces are perfect dipped in creamy, tangy sauce.
Provided by Emily Walker
Categories Appetizer
Time 50m
Number Of Ingredients 11
Steps:
- Fill a large pot (that can hold the artichokes side by side) with water and bring to a boil over the stove. Add some olive oil and lemon juice to the water, to taste.
- Cut the top section (so you catch the sharp ends of the leaves) off the artichoke. Cut a little off the stem and any stray little leaves off the stem. Add the artichokes to the boiling water and cook for 30 to 40 minutes, or until outside leaves pull off easily.
- While the artichokes are boiling make the dipping sauce. Mix up the lemon and mayo and set aside in the fridge for later.
- When cooked, remove from water and place the artichokes upside down to cool and drain.
- Cut the artichokes in half with a large sharp knife and remove the fuzzy center (also known as the choke) with a spoon.
- Combine the basting mix and brush all over the inside of each artichoke half (try to reserve a little for the end of grilling). Grill cut sides down over medium high heat. When the edges get nice and toasty, flip over and brush the insides again with any remaining butter/seasoning mix.
- Serve hot with the chilled lemon mayo dip along with lemon wedges.
Nutrition Facts : Calories 437 kcal, Carbohydrate 8 g, Protein 3 g, Fat 45 g, SaturatedFat 19 g, Cholesterol 75 mg, Sodium 927 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
GRILLED ARTICHOKE W/ CREAMY BUTTER DIP
I found this on "Delish" and with summer coming, I am definitely going to try this. Love artichokes and this sounds really fun and delicious!
Provided by Marie Everson
Categories Vegetables
Time 40m
Number Of Ingredients 10
Steps:
- 1. 1.Prepare the artichokes: Fill a large bowl with cold water and squeeze the juice of 1 lemon half into it. Remove the stems from the artichokes, cut the pointy tips off the outer leaves, and cut 3/4 inch off the top. Rub all cut areas with the remaining lemon half. As you work, place each trimmed artichoke into the bowl of lemon water until ready to steam.
- 2. 2.Steam the artichokes: Drain the artichokes and place, stem side up, in a steamer basket over about 1 inch of boiling water and 1/4 cup lemon juice. Cover, reduce heat to low, and simmer until tender -- about 30 minutes. Drain and transfer to a large bowl to cool.
- 3. 3.Grill the artichokes: Heat the grill to medium. Cut the artichokes in half lengthwise. Scoop out the inner pink leaves and the fuzzy choke. Toss the cleaned artichokes with the oil, salt, and pepper and grill until golden -- 4 to 6 minutes on each side. Stir the remaining lemon juice, butter, mayonnaise, and red pepper together and serve as an accompanying dip
GRILLED ARTICHOKES WITH CREAMY BUTTER DIP
Grilled artichokes and dip make a simple but special appetizer for your summer cookout.
Categories appetizers side dishes party foods artichoke recipes vegetables cookout recipes Country Living dip recipes
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Prepare the artichokes: Fill a large bowl with cold water and squeeze the juice of 1 lemon half into it. Remove the stems from the artichokes, cut the pointy tips off the outer leaves, and cut 3/4 inch off the top. Rub all cut areas with the remaining lemon half. As you work, place each trimmed artichoke into the bowl of lemon water until ready to steam.
- Steam the artichokes: Drain the artichokes and place, stem side up, in a steamer basket over about 1 inch of boiling water and 1/4 cup lemon juice. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain and transfer to a large bowl to cool.
- Grill the artichokes: Heat the grill to medium. Cut the artichokes in half lengthwise. Scoop out the inner pink leaves and the fuzzy choke. Toss the cleaned artichokes with the oil, salt, and pepper and grill until golden, 4 to 6 minutes on each side. Stir the remaining lemon juice, butter, mayonnaise, and red pepper together and serve as an accompanying dip.
Nutrition Facts : Calories 167 calories
GRILLED ARTICHOKES
Steps:
- Preheat an outdoor grill to medium heat.
- Break off the artichokes' small outside leaves. Cut off the top with a knife and trim the sharp points of the leaves with scissors, rubbing with cut lemon as you go to avoid discoloration. Squeeze the lemon halves into a bowl of cold water, soak the artichokes for 10 minutes, then wash with cold water to remove sand.
- Place artichokes in a large steamer insert over simmering water and steam until heart is tender, about 25 to 35 minutes depending upon size. Allow to cool. Cut in half lengthwise and remove choke with a spoon.
- Meanwhile, in a small saucepan over medium heat, melt the butter with the olive oil. Stir in the white wine and lemon juice, keep warm.
- Grill the artichokes, basting with the butter mixture, until until golden on the surface and heated through, about 5 to 10 minutes. Season with salt and pepper. Serve with the Spicy Smoked Tomato Mayonnaise.
- Special equipment: smoker/dehydrator
- Chef's Note: If you do not have access to a smoker/dehydrator, you can substitute 4 sun-dried tomatoes and 2 teaspoons ancho or pasilla powder for the tomatoes and pasillas, eliminating the tomatoes and pasilla peppers from the recipe.
- Dry the tomatoes and pasilla peppers in an oak smoker/dehydrator overnight.
- Preheat an outdoor grill, preferably wood fired with oak wood, for indirect heat cooking.
- Wrap garlic and onions loosely in 2 separate foil packets and roast/grill over indirect heat until they are soft, being careful not to burn them. The garlic should take about 1 to 1 1/2 hours; the onions should take about 30 to 45 minutes.
- In a food processor, puree the smoked pasilla peppers and tomatoes with the garlic and onions. Add the cayenne, chili powder, paprika and salt. Mix in the mayonnaise. Leftover mayonnaise will keep, refrigerated, for up to 3 or 4 days.
- Prep Time: 15 minutes
- Cook Time: 1 to 1 1/2 hours
- Inactive Prep Time: 8 hours
COLLARD GREEN AND ARTICHOKE DIP WITH BROWN BUTTER GRILLED COUNTRY BREAD
Steps:
- Preheat the oven to 350 degrees F. Spray a 1 1/2-quart casserole dish with nonstick spray.
- Add the beer and cane vinegar to a 4-quart saucepan and bring to a simmer. Stir in the collards and some salt, then cover and cook over medium heat until the greens are tender, 30 to 45 minutes.
- Stir in the minced garlic and cook until the garlic is soft and the liquid has cooked out, about 3 more minutes.
- Add the artichoke hearts to a bowl with the softened cream cheese, Cajun seasoning, mozzarella, hot sauce and 1/2 cup Parmesan and stir well to combine. Stir in the cooked greens and mix well.
- Spread the dip into the prepared casserole dish and sprinkle with the remaining 1/2 cup Parmesan. Bake until golden and bubbly, 20 to 25 minutes. Serve with the brown butter grilled country bread.
- Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
- Heat a grill for cooking over medium-high heat.
- Melt the butter in a medium saucepan over medium heat. Add the smashed garlic to infuse the butter with its flavor. Cook until the butter starts to melt and foam, changes color to brown with flecks and smells nutty, then remove from the heat.
- Grill the bread and brush with the browned butter until nice and toasted and golden browned, about 2 minutes. Flip the bread and brush the other side with the butter. Cook until toasted and golden, about 1 to 2 more minutes.
GRILLED ARTICHOKES WITH CREAMY BUTTER DIP
Who knew artichokes could be so good? Adapted from Country Living magazine.This recipe is Italian and also Southwestern.
Provided by Sharon123
Categories Vegetable
Time 55m
Yield 4-8
Number Of Ingredients 11
Steps:
- Prepare the artichokes:.
- Fill a large bowl with cold water and squeeze the juice of 1 lemon half into it. Remove the stems and pointy tips from the outer leaves of the artichokes, and cut 3/4 " off the top. Rub all cut areas with the remaining lemon half. Place each trimmed artichoke into the bowl of lemon water until ready to steam.
- Steam the artichokes:.
- Drain the artichokes and place stem side up in a steamer basket over about 1" of water and 1/4 cup lemon juice. Cover, reduce heat to low, and simmer until tender-about 30 minutes. Drain and transfer to a large bowl to cool.
- Grill the artichokes:.
- Heat the grill to medium(or heat grill pan). Cut the artichokes in half lenthwise. Scoopout the inner pink leaves and the fuzzy choke. Toss the cleaned artchokes with the oil, salt, and pepper and grill until golden-4 to 6 minutes on each side. Stir the remaining lemon juice, butter, mayonnaise, red pepper, and basil, if using, together and serve as an acconpanying dip. Enjoy!
Nutrition Facts : Calories 363.1, Fat 28.4, SaturatedFat 9.7, Cholesterol 38.1, Sodium 945.3, Carbohydrate 28.8, Fiber 10.2, Sugar 2.4, Protein 6.1
GRILLED ARTICHOKES WITH ARTICHOKE-MINT DIP
Provided by David Downie
Categories Herb Vegetable Appetizer Vegetarian Low Cal High Fiber Cream Cheese Mint Artichoke Spring Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Prepare barbecue (medium heat). Using scissors, cut off spiky tips from artichokes. Using spoon, scrape out chokes from centers. Wrap each artichoke in foil. Using tines of fork, poke holes in foil. Grill until leaves pull away easily from heart, turning occasionally, about 40 minutes. Unwrap artichokes. Discard any outer leaves that may be charred and any tough inner leaves. Arrange 6 artichokes on platter. Remove leaves from remaining 2 artichokes and place on platter. Transfer artichoke hearts to processor. Add mint, cream cheese, and oil; blend until smooth. Season to taste with salt and pepper. Transfer dip to bowl and place on platter.
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