Grilled Artichokes Recipes

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.

Steps:

• Slice artichoke tops off, crosswise. Trim Stems.
• Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.
• Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.
• Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour.
• Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more.
• Serve hot or room temperature.

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

Steps:

• Bring a large pot of salted water to a boil. Preheat grill to medium-high heat.
• Trim the stem from each artichoke to 1-inch long, then bend back and snap off dark outer leaves. Cut top inch of artichokes with serrated knife. Using a vegetable peeler, peel dark green areas from stem and base of artichoke. Quarter each artichoke. Using a small, sharp knife, cut out the choke and remove the purple, prickly tipped leaves from the center of each wedge.
• Place finished artichokes in a large bowl of cold water and squeeze 2 lemons into the water and stir. Continue with remaining artichokes.
• Once finished, drain the artichokes and place into boiling water and cook until crisp-tender, about 12 minutes.
• Drain the cooked artichokes and place onto preheated grill. Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes.
• Meanwhile, in a medium sized bowl, add remaining lemon juice (1/3 cup) parsley, garlic and salt and pepper, to taste. Gradually drizzle in olive oil.
• Toss or drizzle the grill artichokes with the garlic/parsley mixture and serve.

Steps:

• Preheat oven to 375 degrees F. To prepare the artichokes, trim each stem to less than 2 inches in length. Slice off the tips of the artichoke and snip the thorny tips with some kitchen shears. Slice the artichoke in half lengthwise and then remove and discard the "choke" (white fibrous hairs and inner purple leaves) with a small knife.
• Lay out 8 squares of Reynolds Wrap® Aluminum Foil. Place 1 artichoke half in the center of each foil square. In a bowl, combine the olive oil, butter and lemon juice. Drizzle over the face-up artichoke halves, taking care to get the mixture in between the leaves. Flip the artichoke so it's cut side down on the foil. Bring up foil sides. Double fold top and ends to seal packet snugly around the artichoke. Roast on a baking sheet until the stems are fork-tender, about 40 minutes.
• As the artichokes roast, combine the mayonnaise, garlic, black pepper, chipotle powder and cheese; set aside.
• Open foil surrounding artichokes carefully by cutting along top with a sharp knife, allowing steam to escape. Using tongs, flip the artichoke face up. Scoop the mayo mixture into the divot made by removing the "choke" and spread with a spoon to extend beyond the divot. Turn oven temperature to broil. Leaving the foil open, broil until the mayo mixture is browned, 4-5 minutes.
• To eat, remove the leaves from the outer part of the artichoke, dip in the mayo mixture and scrape the soft artichoke meat from the leaf with your teeth. Continue working your way through the artichoke until the leaves and dip disappear!

Steps:

• Cut the artichokes in half lengthwise.
• Grill on Med/Hi heat for about 5 minute each side or until slightly charred.
• Remove from grill.
• Tear off 4 sheets extra-duty tin foil and assemble on each sheet: 1/2 artichoke, 1 t garlic, 1 T butter, 2 T wine and salt and pepper.
• Wrap tightly and grill (indirect heat) for an additional 45 minutes.