Best Grilled Artichokes With Basil Curry Sauce Recipes

Grilled Garlic Artichokes image

Provided by rosiella

Time 35m

Yield 4

Number Of Ingredients 6

2 large artichokes
1 lemon, quartered
¾ cup olive oil
4 cloves garlic, chopped
1 teaspoon salt
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 401.9 calories, Carbohydrate 10 g, Fat 40.7 g, Fiber 4.7 g, Protein 2.9 g, SaturatedFat 5.6 g, Sodium 659 mg, Sugar 0.8 g

GRILLED ARTICHOKES WITH BASIL CURRY SAUCE image

Provided by Amie Valpone @avalpone

Categories Vegetables

Number Of Ingredients 12

GRILLED ARTICHOKES WITH BASIL CURRY SAUCE
4 - artichokes
2 - limes
2 tablespoon(s) olive oil
1/2 teaspoon(s) sea salt
1/4 teaspoon(s) freshly ground white pepper
1/2 teaspoon(s) chili powder
2 teaspoon(s) chili paste
1/4 cup(s) fresh basil, chopped
1 cup(s) cashews
1 - avocado, peeled, pitted and chopped
1/4 cup(s) orange juice

Steps:

Fill a Dutch oven with water; add juice of 1 lime. Carefully trim leaves from artichoke tops and remove outer layers of leaves. Slice an inch off the artichoke stems and place each artichoke into the lime water.
With all 4 artichokes in the lime water, cover the Dutch oven and bring to a boil; boil for 15-20 minutes or until artichokes are soft and tender. Transfer artichokes to a plate and let cool for approximately 5-10 minutes or until safe to handle.
Transfer artichoke halves to the hot grill; grill until tender, approximately 7-8 minutes per side.
In a food processor, combine curry paste, basil, cashews, avocado and orange juice; process until smooth and creamy. Transfer to a bowl, cover and place into the fridge until ready to serve.
Remove artichokes from grill; place onto a serving platter. Drizzle with the juice from one lime and serve with Basil Curry Sauce.
# Serve chilled or at room temperature dipped into Basil Curry Sauce. Enjoy!