Best Smoked And Steamed Artichokes Recipes

Smoked and Steamed Artichokes image

Provided by Michael Symon : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 cloves garlic, smashed
Small bundle of fresh dill with the stems
1/2 cup dry white wine
1/2 lemon
Kosher salt and freshly ground black pepper
2 large artichokes
1 clove garlic, grated
Juice and zest of 1/2 lemon
3 tablespoons olive oil
1 teaspoon finely chopped oregano
Kosher salt and freshly ground black pepper

Steps:

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
For the court bouillon: Combine the garlic, dill, 4 cups of water and wine in a large stock pot. Squeeze the lemon juice into the pot, then add the lemon half. Season with salt and pepper. Bring to a gentle boil over direct heat.
For the artichokes: Cut off the top inch and most of the stem close to the base. Trim the tip of each outer leaf with kitchen shears. Trim the bottoms of the artichokes and prick with a fork or paring knife. Place over indirect heat to take on some smoke while the poaching liquid comes to a boil, about 5 minutes.
Place the artichokes in the liquid, bottoms up. Cover and simmer until a knife inserted into the bottom of the artichoke gives no resistance, about 30 minutes.
Meanwhile, make the vinaigrette: Whisk all the ingredients together in a medium bowl and season with salt and pepper.
Serve the artichokes with the vinaigrette on the side for dipping.
(Alternatively, you can poach the artichokes over medium-high heat on a stovetop.)

Steamed Artichokes with Poached Eggs and Smoked Salmon image

Provided by Martha Stewart

Number Of Ingredients 5

4 medium or large artichokes
Coarse salt and freshly ground pepper
4 medium or large eggs
Martha's Hollandaise Sauce
4 thin slices smoked salmon (2 ounces total)

Steps:

Cut off stems of artichokes flush with bottoms; discard. Using kitchen scissors, trim outer 3 layers of leaves to 2 inches.
Fill a large stockpot with 2 inches of water. Set a steamer basket over water. Stand artichokes upright in basket; cover pot. Bring to a boil. Steam until bottoms of artichokes are tender when pierced with the tip of a knife, 30 to 40 minutes.
Remove artichokes from pot; let stand until cool enough to handle. Remove and discard inner leaves, leaving trimmed outer leaves to create a flowerlike shape. Using a teaspoon, remove fuzzy choke and any purple leaves; discard. Gently spread apart artichoke leaves to create desired appearance. Season with salt and pepper. Cover to keep warm.
Fill a large saucepan with 4 inches of water; bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl to slide egg carefully into water in pan. Repeat with remaining eggs. Cook until whites are set but yolks are still soft, 2 to 3 minutes. Lift out eggs with a slotted spoon; briefly rest spoon on paper towels to drain eggs.
Immediately spoon 1 egg inside each artichoke (be careful not to pierce yolk). Spoon about 1 tablespoon hollandaise sauce over top of each egg. Drape 1 slice salmon on top. Serve with hollandaise.