Best Grilled Artichokes With Bagna Cauda Recipes

GRILLED ARTICHOKES WITH PARSLEY AND GARLIC

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.

CRISPY ARTICHOKE HEARTS WITH CREAMY BAGNA CAUDA

Steps:

• Heat oven to 400°F. Line large cookie sheet with cooking parchment paper; set aside.
• In medium bowl, mix bread crumbs, cheese and 1 tablespoon melted butter; set aside.
• In large bowl, mix artichokes and egg. Shake excess egg from artichoke hearts; coat each artichoke heart in bread crumb mixture, pressing mixture lightly to adhere, and place 1 inch apart on cookie sheet. Discard leftover egg. Bake 15 to 18 minutes or until crispy and golden brown.
• Meanwhile, in 2-quart saucepan, place cream and garlic cloves; heat just to boiling over medium-high heat. Reduce heat; simmer 13 to 15 minutes, stirring frequently to prevent scorching or boiling over, or until cream has thickened and reduced by half (about 1 cup). Remove from heat; cool slightly.
• Meanwhile, in 2-quart saucepan, melt 2 tablespoons butter over medium-low heat. Add anchovies and pepper flakes; cook 2 to 3 minutes or until anchovies fall apart. Cool 5 minutes.
• When cool enough to handle, add cream mixture and butter mixture to blender. Cover; blend 20 to 30 seconds or until very smooth.
• In 2-quart saucepan, heat sauce just to a low simmer over medium-low heat, stirring constantly; do not boil. Pour into fondue pot or heatproof serving bowl, and keep warm over low heat. Bagna cauda sauce, like fondue, must be served over heat to maintain its smooth, creamy texture. Stir in lemon peel. Sprinkle with parsley, and serve with artichoke hearts. If sauce separates, stir until smooth.

ARTICHOKES BAGNA CAUDA

Steps:

• Trim the stalks from the artichokes. Place three inches water in a large pot (do not use aluminum) and add the lemon juice. Simmer the artichokes until done (about 30 minutes). Drain upside down and serve at room temperature.
• Meanwhile, make the sauce. Heat the olive oil in a small pan and add the butter. When it has melted, add the garlic and saute for one to two minutes. Do not allow it to brown. Add the anchovies and cook over low heat, stirring constantly, until they have reduced to a paste. Add the parsley and pepper and cool.
• Serve the sauce on the side with the artichokes, using it as a dip.