Grilled Artichokes with Bagna Cauda: A Journey of Flavors
Indulge in the tantalizing symphony of flavors that Grilled Artichokes with Bagna Cauda offer. This delectable dish combines the smoky richness of grilled artichokes with the creamy, garlicky goodness of bagna cauda, a traditional Italian sauce. As you bite into the tender artichoke hearts, savor the smoky undertones and subtle sweetness. The bagna cauda, a velvety blend of butter, garlic, and anchovies, adds a layer of umami that elevates the artichokes to a new level of deliciousness. Grilled artichokes are a versatile dish that can be enjoyed as an appetizer, side dish, or even a main course. They're perfect for summer gatherings, backyard barbecues, or a cozy meal at home. This recipe provides step-by-step instructions for both grilling the artichokes to perfection and preparing the irresistible bagna cauda sauce. So gather your ingredients, fire up the grill, and embark on a culinary journey that will leave your taste buds dancing with delight.
ARTICHOKES WITH BAGNA CAUDA
Provided by Ivy Manning
Categories Garlic Appetizer High Fiber Dinner Artichoke Spring Party Simmer Boil Anchovy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Place unpeeled garlic cloves in small saucepan. Add enough water to cover garlic cloves by 1 inch. Bring to boil; reduce heat to medium-low, cover, and simmer until garlic is tender, about 25 minutes. Drain; transfer to plate. Chill garlic cloves until cool enough to handle, about 10 minutes. Squeeze garlic cloves from peel and place cloves in small bowl. Using fork, mash garlic cloves until smooth.
- Melt butter in heavy small saucepan over medium heat. Add anchovies and sauté 1 minute. Add mashed garlic and oil. Simmer over low heat 10 minutes to allow flavors to blend, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature. Rewarm before serving, stirring occasionally (bagna cauda will separate when served).
- Add artichokes to large pot of boiling salted water. Cover and cook until just tender when pierced through stem with fork, turning occasionally, 30 to 40 minutes, depending on size of artichokes. Drain.
- Place 1 hot artichoke on each of 6 plates. Divide bagna cauda among small bowls or ramekins. Serve artichokes with warm bagna cauda.
GRILLED ARTICHOKES WITH PARSLEY AND GARLIC
Provided by Giada De Laurentiis
Categories appetizer
Time 47m
Yield 6 servings
Number Of Ingredients 6
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.
ARTICHOKES BAGNA CAUDA
Provided by Moira Hodgson
Categories easy, quick, side dish
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim the stalks from the artichokes. Place three inches water in a large pot (do not use aluminum) and add the lemon juice. Simmer the artichokes until done (about 30 minutes). Drain upside down and serve at room temperature.
- Meanwhile, make the sauce. Heat the olive oil in a small pan and add the butter. When it has melted, add the garlic and saute for one to two minutes. Do not allow it to brown. Add the anchovies and cook over low heat, stirring constantly, until they have reduced to a paste. Add the parsley and pepper and cool.
- Serve the sauce on the side with the artichokes, using it as a dip.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 35 grams, Carbohydrate 6 grams, Fat 44 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 264 milligrams, Sugar 1 gram, TransFat 0 grams
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:
- Choose fresh artichokes: Look for artichokes that are heavy for their size and have tightly closed leaves.
- Prepare artichokes properly: Trim the stem and sharp points of the leaves. If the artichokes are large, cut them in half or quarters.
- Grill artichokes over medium heat: This will help prevent them from burning.
- Baste artichokes with olive oil: This will help them stay moist and flavorful.
- Make sure artichokes are cooked through: The leaves should be tender and the heart should be soft.
- Serve artichokes with bagna cauda: This traditional Italian sauce is made with olive oil, garlic, anchovies, and capers.
Conclusion:
Grilled artichokes with bagna cauda is a delicious and easy-to-make appetizer or side dish. The artichokes are grilled until tender and flavorful, and the bagna cauda adds a rich and savory flavor. This dish is perfect for a party or a casual get-together.
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