Grilling season is upon us and I couldn’t be more thrilled. And with Memorial day right around the corner, I thought this recipe seemed fitting. (For more Memorial Day recipes ideas, check out a previous post here.) Dinner around our house if often prepared on the grill year-round, but it always seems more enticing when Spring is in the air and meals can be enjoyed outdoors. Whit and I decided to have a dinner date at the house a few weekends ago and although we planned a meat and potatoes kind of meal, we decided to mix things up with grilled artichokes. Let me start by saying — I love artichokes! But to be completely honest, I've only ever purchased the marinated ones in the jar to add to my salads. Neither Whit nor I had ever prepared fresh ones, but we welcomed the cooking challenge and were pleasantly surprised with the results. Not only were they pretty, but they also tasted great. The only disappointment was the small portion of what is actually edible.
Here's what they look like after a little hot water bath.
Cut them open length wise and discard of the fuzzy insides. Sounds gross, I know.
Generously coat them with the olive oil mixture and then they are ready for the grill!
Cook them just long enough to get grill marks on each side and serve!
Grilled Artichokes + Lemon Garlic Aioli
Ingredients
2 large artichokes
Sea salt and fresh ground pepper
2 lemons
¼ cup of olive oil
4 cloves of minced garlic
Teaspoon of dry white wine
1/3 cup of mayonnaise (can substitute greek yogurt)
Instructions
1.
Preparing the artichokes
by pulling off a few of the tough outer leaves. Snip any pointy tops and
discard.
2.
Bring a large pot of
water to a boil, adding a dash of salt.
3.
Zest one of the lemons
and set the zest aside. Cut the lemon in half and squeeze into the pot of
boiling water, adding in the halves along with the artichokes. Lower the heat
to a simmer and cover with a lid.
4.
In a small bowl, combine
lemon zest, olive oil, minced garlic, and salt and pepper. Reserve 1 Tbs.
5.
After about 15 minutes,
check for doneness by pulling on one of the artichoke’s outer leaves–if it
comes off easily, they are done. Remove artichokes to a cutting board and allow
to cool. Once cool enough to handle, cut artichokes in half lengthwise. Use a spoon to scoop out the fuzzy insides and
discard.
6.
Preheat grill to high
heat.
7.
Brush the artichoke halves
with the olive oil mixture
8.
Place the artichokes on
the grill or grill pan and cook until grill marks appear, flipping them to cook
on both sides.
9.
While the artichokes are
cooking, in a small dish, combine the reserved olive oil mixture with the mayonnaise, juice of the second lemon and white wine to make the aioli. Add more mayo if it's too watery.
10.
Once grill marks are on
both sides of the artichokes, remove from the grill, place on a platter and
serve with aioli dipping sauce on the side.
·
Only the white tender
ends of the leaves are meant to be eaten.
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