Best Grilled Artichokes With Raw Tomato Compote Recipes

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GRILLED GARLIC ARTICHOKES



Grilled Garlic Artichokes image

No more dipping artichokes in mayo! These artichokes are grilled with a lemon garlic basting and dipping sauce. This is the best way to eat artichokes... healthy too!

Provided by rosiella

Categories     Side Dish     Vegetables

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 ARTICHOKE WITH SMOKED TOMATO VINAIGRETTE



Grilled Artichoke with Smoked Tomato Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 11

4 large artichokes
1 lemon, juiced
1/4 cup olive oil
Salt and freshly ground pepper
Smoked Tomato Vinaigrette, recipe follows
5 plum tomatoes, smoked and chopped
Salt and freshly ground pepper
1/4 cup red wine vinegar
1 clove garlic, chopped
2 tablespoons fresh basil, chopped
1/2 cup olive oil

Steps:

  • Place artichokes, lemon juice, 2 tablespoons olive oil, salt, and fill pot with enough cold water to cover the artichokes in a large pot. Boil for 30 to 35 minutes or until tender. Remove artichokes from pot and let cool.
  • Preheat grill. When artichokes have cooled, slice in 1/2 lengthwise and remove the choke. Brush each half with the remaining oil, season with salt and pepper and grill cut-side down for 1 to 2 minutes. Turn over and grill an additional minute.
  • Place tomatoes, salt and pepper, vinegar, garlic and basil and olive oil in a blender and blend until smooth.

GRILLED ARTICHOKES



Grilled Artichokes image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

4 large artichokes
1 lemon, halved
4 tablespoons butter
4 tablespoons olive oil
2 tablespoons white wine
2 tablespoons lemon juice
Salt and freshly ground black pepper
Spicy Smoked Tomato Mayonnaise, recipe follows
2 tomatoes, halved
2 pasilla peppers, halved
1/4 cup garlic cloves
1/2 pound onions, large, sliced thin
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
2 cups mayonnaise

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

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