Best 4 Charred Artichokes Recipes
**Charred Artichokes: A Delightful Culinary Experience**
Embark on a culinary journey with our charred artichokes, a delectable dish that tantalizes the taste buds with its smoky, savory, and slightly sweet flavors. These tender artichoke hearts, kissed by the flames, offer a unique charred exterior and a velvety soft interior. This recipe collection presents three variations of charred artichokes, each offering a distinct twist on this classic dish. Whether you prefer the simplicity of olive oil and garlic, the zesty kick of lemon and herbs, or the rich indulgence of a creamy sauce, these recipes have something for every palate. Prepare to savor the smoky goodness of charred artichokes, a delightful appetizer, side dish, or even a light main course that's sure to impress your family and friends.
CHARRED ARTICHOKES
If you're one who likes to pick off artichoke leaves and dip them into a sauce, you must try this recipe!! I'ts really easy and fun to do alongside whatever piece of meat you're grilling on a lazy afternoon.
Provided by crispychick
Categories Vegetable
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 5
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.
THE MOST AMAZING ROASTED ARTICHOKES
These roasted artichokes are easy to make and full of the best lemony, herby, garlicky flavors. See dipping sauce ideas below.
Provided by Ali
Time 1h
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Use a knife to slice off the bottom 1/2-inch (or more, if you'd like) of the artichoke stems, and the top 1 inch of the artichoke globes (the leaves on top). Remove and discard any small leaves toward the bottoms of the stems. Rinse the artichokes with water.
- Slice the artichokes in half vertically. Use a spoon to scoop out the fuzzy "choke" in the middle of the artichoke. Then use kitchen shears to trim about 1/4/-inch off the pointy tips of each of the artichoke leaves (so that they don't poke you when you eat them). Rub a lemon wedge all over the entire surface of each artichoke half, to prevent browning.
- Place the artichoke halves in a baking dish or on a baking sheet cut-side-up. Brush the cut sides of the artichokes evenly with the olive oil. Then fill the cavities evenly with the garlic, followed by a few small sprigs of the fresh herbs. Season with salt and pepper.
- Flip the artichokes over, using the herbs to help hold in the garlic, so that they are cut-side-down. Brush the tops of the artichokes with oil, and season with salt and pepper.
- Bake uncovered for 15 minutes. Then remove and cover the pan with aluminum foil, and bake for an additional 25-35 minutes, or until the artichokes are tender and the leaves pull off easily.
- Place the tray on a cooling rack. Carefully remove, discard the herbs (or stir them into your dipping sauce for extra flavor), and drizzle the artichokes with extra lemon juice.
- Serve the roasted artichokes warm with your desired dipping sauce.
CHARGRILLED ARTICHOKES WITH LEMON
Try this tangy artichoke recipe - the oil will keep them for a week in the fridge
Provided by Jane Hornby
Categories Side dish, Snack, Starter
Time 1h20m
Yield Makes enough to fill 2 x 500ml jars
Number Of Ingredients 7
Steps:
- First set a bowl of cold water to the side, and squeeze in the juice of one of the lemons. To prepare the artichokes, remove the outer leaves with a small sharp knife. Keep going through the layers until you reach the paler, greenish-yellow leaves. Trim the stalks to about 5cm, then cut the heads into quarters. As you prepare each one, rub all of its cut sides with one of the squeezed lemon halves, then place in the bowl of lemony water.
- Remove long strips of zest from the other lemon. In a large saucepan, bring a few inches of water to the boil. Add 100ml of the vinegar and the artichokes, and simmer for 15-18 mins, depending on the size of the artichokes, until tender. Drain and tip into a bowl, toss with 2 tbsp oil, and a generous seasoning of salt and pepper.
- Heat a griddle pan over a medium heat until hot. Griddle the artichoke quarters, a few at a time, until golden and charred at the edges.
- In another saucepan, warm the olive oil, lemon zest and peppercorns together until the zest starts to sizzle. Fish it out with a slotted spoon once it turns bright yellow. Warm the remaining vinegar in another pan until almost boiling.
- Pack the artichokes and lemon zest into jars or heatproof containers, pour over the warmed vinegar first, then top up with the warm oil to cover. Seal while warm, then allow to cool. Keep in the fridge for up to 1 week.
GRILLED GARLIC ARTICHOKES
No more dipping artichokes in mayo! These artichokes are grilled with a lemon garlic basting and dipping sauce. This is the best way to eat artichokes... healthy too!
Provided by rosiella
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 10 g, Fat 40.7 g, Fiber 4.7 g, Protein 2.9 g, SaturatedFat 5.6 g, Sodium 659 mg, Sugar 0.8 g
Tips:
- Selecting Artichokes: Choose artichokes that are heavy for their size, with tightly closed leaves and no signs of bruising or discoloration.
- Preparing Artichokes: Trim the stem and about 1 inch of the top of the artichoke. Using a sharp knife, cut off the thorny tips of the leaves.
- Cooking Artichokes: You can cook artichokes in various ways, including steaming, boiling, roasting, or grilling. Steaming or boiling is a classic method that preserves the artichoke's delicate flavor and texture.
- Seasoning Artichokes: Before cooking, season the artichokes with salt, pepper, and herbs like thyme, rosemary, or oregano. You can also drizzle them with olive oil for added flavor.
- Dipping Sauces: Serve artichokes with a variety of dipping sauces, such as melted butter, aioli, hollandaise sauce, or a simple vinaigrette.
- Storing Artichokes: Cooked artichokes can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze cooked artichokes for up to 3 months.
Conclusion:
Artichokes are a versatile and delicious vegetable that can be enjoyed in various ways. With their unique flavor and texture, artichokes are a popular ingredient in Mediterranean and Italian cuisine. Whether you prefer them steamed, boiled, roasted, or grilled, artichokes make a delightful addition to any meal. Experiment with different cooking methods and seasonings to discover your favorite way to enjoy this delectable vegetable.
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