FIRE-GRILLED ARTICHOKES

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Fire-Grilled Artichokes image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 2 artichokes

Number Of Ingredients 9

1/8 cup fresh squeezed lemon juice
2 1/2 tablespoons Dijon mustard
3/4 ounce long hot Calabrian peppers, stemmed and seeded
1 3/4 cups mayonnaise
2 artichokes
1/2 cup fresh squeezed lemon juice
1/4 cup plus 2 teaspoons salt
4 tablespoons canola oil
2 teaspoons fresh ground pepper

Steps:

  • For the Calabrian pepper aioli: In a food processor, combine and puree the lemon juice, Dijon mustard and peppers. Fold the mayonnaise into the puree and mix well. Reserve.
  • For the artichokes: Cut the artichokes in half lengthwise, splitting the stem. Remove the two bottom layers of leaves and, with a potato peeler, peel the stem until the outer fibers are removed. With a small spoon, dig out the inner fibers at the center of the artichoke.
  • Submerge the artichokes in a bowl of cold water and add the lemon juice to prevent browning.
  • Bring 1 gallon water to a boil and add 1/4 cup of the salt, stirring until dissolved. Add the artichoke halves to the boiling water and cook until a fork inserts easily into the stem, 10 to 15 minutes, depending upon the size of the artichoke. Remove from the boiling water and place in ice cold water to chill.
  • Heat a char broiler or wood-fired grill. Brush the cut side of the artichokes with the oil, season with the remaining 2 teaspoons salt and the pepper. Place cut-side down on the grill and cook until heated through.
  • Serve with the Calabrian pepper aioli.

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