Sunday, June 24, 2012

Grilled Marinated Artichokes with Various Dipping Sauces

If you follow my blog, you know I have a slight obsession with artichokes. This is the first time I have ever marinated or grilled them. They turned out amazing! Definitely going to make these again. And no artichoke is complete without some sort of dipping sauce. I made three different sauces; garlic mayo, garlic herb butter, and a sun dried tomato sauce. All of these sauces are simple to make and add a nice punch to the artichokes. Please note I was cooking these for 40 people so the pictures show a lot more than the recipes actually calls for.


Artichokes
4 large artichokes, rinsed well, and leaf tips trimmed
1/4 cup salt, plus 1 teaspoon
2 lemons, cut in 1/2
1 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon chopped garlic
1 tablespoon chopped parsley leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces herb/sun dried tomato feta cheese, crumbled

Garlic Mayo
3/4 c. mayo
2 minced garlic cloves
pinch of salt and pepper

Garlic Herb Butter
1/2 c. melted butter
1 small shallot, peeled and minced
1 clove garlic, minced
2 to 3 Tbsp. chopped basil and oregano
1 Tbsp. fresh lemon juice

Sun Dried Tomato Sauce
1/4 c. plain yogurt
1/4 cup sour cream
2 Tbsp. minced sun-dried tomatoes,
1 Tbsp. minced green onion
1 to 2 tsp. chopped fresh basil or oregano
sprinkle of salt and freshly ground pepper to taste 

Marinated Grilled Artichokes
1. Fill a large pot with enough water so the artichokes will be fully submerged. Add 1/4 cup of the salt and bring to a boil.
2. Rub the cut sides and bottoms of the artichokes with the lemon wedges and add to the boiling water.




3. Weight the artichokes as necessary with a heavy dish or bowl until fully submerged and simmer until the bottoms are just tender and can be pierced with a sharp knife and an outer leaf pulls out easily, about 15-20 minutes.


4. Drain the artichokes upside down in a colander until cool enough to handle. (I found it easier to work with the artichokes if they are completely cooled. If they are still warm, they have a tendency to fall apart).


5. Cut the artichokes into quarters and remove the prickly purple leaves and hairy choke on the heart.




6. In a bowl, combine the olive oil, vinegar, garlic, parsley, salt, and pepper. Add the artichoke quarters and thoroughly coat. Let marinate for 2 to 4 hours, turning occasionally. (I let it marinate overnight. This is okay as well)



7. Preheat the grill to medium-high.
8. Remove the artichokes from the marinade and grill, turning, until warmed through and lightly charred around the edges, about 5 minutes.


9. Place on a platter and top with the crumbled feta cheese.


Garlic Mayo
1. In a small bowl, combine mayo, garlic, with a sprinkle of salt and pepper.


2. Dip artichoke and stuff face! Mayo not your thing? Try the next dipping sauce.

Garlic Herb Butter
1.  In a small bowl, combine melted butter, minced shallot, minced garlic, chopped herbs and lemon juice.


2. Dip artichoke and stuff face! Still not feeling it? Try the next one for some unique flavor.

Sun Dried Tomato Sauce
1. In a small bowl, combine yogurt, sour cream, minced sun dried tomatoes, minced green onion, chopped herbs and salt and pepper to taste.


2. And once again, stuff face!!

Original Artichoke Recipe
Original Garlic Herb Butter Recipe
Original Garlic Mayo Recipe
Original Sun Dried Tomato Sauce Recipe

Might also enjoy:
Cream of Broccoli Soup
Seared Asparagus
Collard Greens

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