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"Killer" Grilled Artichoke Recipe..........for gorboduc

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"Killer" Grilled Artichoke Recipe..........for gorboduc

Funwithfood | Sep 4, 2006 07:13 PM

Here is the grilled artichoke recipe gorboduc requested (I'd be interested in artichoke recipes/ideas from other CHs also :)

A friend who dislikes artichokes (and despises mayo) nearly ate the entire plate of these...a compliment I suppose, but geez--save some for the cook!

Note: This is a very easy recipe, I'm just very detailed in my directions.

Grilled Artichokes with a Creamy-Herb Dipping Sauce

4 large artichokes
MARINADE
1/4 cup balsamic vinegar
1/4 cup water
2 tablespoons soy sauce
3 tablespoons chopped fresh basil, (or 1 tbsp. dried)
1 tablespoon chopped fresh thyme, (or 1 tsp. dried)
1/4 teaspoon (scant) garlic powder, (or 1 small minced garlic clove)
1/2 teaspoon fresh ground pepper
1/4 cup extra virgin olive oil
CREAMY-HERB DIPPING SAUCE
1/2 cup mayonnaise
1/4 cup creme fraiche (could use sour cream)
fresh lemon juice, to taste
1 - 2 tablespoons chopped fresh chives
1 - 2 tablespoons chopped fresh basil
Kosher salt & fresh ground pepper, to taste
extra virgin olive oil, to desired consistency

To Prepare Artichokes:
Pull off the small/discolored lower petals. Cut stems flush with bottoms, then cut about 1" off the top of each artichoke (the top quarter). Snip thorny tips off each leaf with a scissors, then rinse artichokes well.

Add 2-inches of water to a large saucepan. Drop in a steaming apparatus (such as collapsible basket) and bring water to a boil. Place artichokes in the pot stem-side up. Cover tightly with lid and let artichokes steam, on medium heat, until tender. This takes about 40 minutes for large artichokes. {Note: Check at the halfway point to make sure there is adequate water still in the pot--add more as necessary.} Artichokes are tender when a toothpick can be easily inserted into the stem. Drain artichokes stem-side up; cooling to room temperature. Cut artichokes in half lengthwise, then scrape out the fuzzy center and any purple-tipped petals, using a small spoon.

To Prepare Marinade:
In a large Ziploc bag, add balsamic vinegar, water, soy sauce, basil, thyme, garlic, and pepper; shake to combine. Seal bag and set aside at room temperature for 10 minutes. Add olive oil and shake to combine. Add artichokes to the bag; seal and shake to coat completely with marinade. Refrigerate overnight, turning a few times for even marinating. (Note: If in a hurry, can marinate at room temperature for 2 hours.)

To Make Creamy-Herb Dipping Sauce:
In a small bowl, combine the mayonnaise, creme fraiche, lemon juice (to taste), chives, basil, salt, and pepper. Add olive oil, one tablespoon at a time, to reach desired flavor and consistency. This is a very important addition--takes the sauce from good to outstanding. (Can be made the day before; cover and refrigerate.)

To Grill Artichokes:
Preheat grill to high heat. Place artichokes cut-side down and grill for about 4-5 minutes (SAVING MARINADE), or until browned. Turn over and grill for another 1-2 minutes. Place artichokes cut-side up on a serving platter and *drizzle with the reserved marinade*. Serve with the Creamy-Herb Dipping Sauce.

NOTES : Nice smokey flavor with a deliciously piquant/herby sauce. Great for entertaining because most everything can be done ahead.

Both the grilled artichokes and sauce freeze very well.

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