Grilled Artichokes – Tuscan

Artichokes

4 medium to large whole artichokes

Marinade

1.5 cups olive oil

5 tablespoons Tuscan Bread-Dip Seasoning (www.thespicehouse.com)

Aioli (prepare ahead of time and refrigerate)

3/4 Cup mayonnaise

2 teaspoons worcestershire sauce

1-2 teaspoons fresh lemon juice

1 teaspoon Tuscan Bread-Dip Seasoning (www.thespicehouse.com)

**if you want a kick, add a touch of chili paste**

Cooking Instructions

1. Bring a large cauldron (or large sauce pan) filled with approximately 10 quarts of water to boil. Add 1.5 teaspoons salt.

2. Cut stems to within 1/2 inch; then slice artichokes in half lengthwise with a butcher knife. Cut 3/4 inch off the top of the artichokes to remove the tips of the prickly leaves.

3. Once water comes to a boil, add halved artichokes face up for 30 minutes, dunking occasionally.

4. After 30 minutes, turn halved artichokes face down for 15 minutes. Test doneness by tapping the heart with a fork or spoon until tender to the touch.

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5. Remove from water and place on a cooling rack (heart side down) to drain for 20 minutes.

6. While waiting, take 2 gallon-sized ziplocks and fill each bag with:

• 3/4 cup olive oil

• 2 tablespoons Tuscan Bread-Dip Seasoning

7. After cooling, remove fuzz from the insides of the artichokes, along with any internal leaves that are loose.

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8. Place 4 artichoke halves into each ziplock bag, coating with the marinade. Marinade a MINIMUM of 2 hours, preferably overnight.

9. Heat BBQ grill to ~400 degrees. Coat grate with Pam so the artichokes don’t stick. Place heart side UP and grill for 5 minutes. Flip heart side DOWN and grill for another 5 minutes, or until the heart is golden brown and slightly crispy.

10. Remove from heat; serve with aioli!!

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One response to this post.

  1. Posted by pastrystudio on August 24, 2015 at 6:25 AM

    Anita,  This is my nephew’s recipe.  It is the best artichoke I’ve ever eaten in my life!  We beg him to make them every time there’s a family visit.  Don’t even need the aioli!! Gayle   From: FoodieVines Cellar To: pastrystudio@sbcglobal.net Sent: Sunday, August 23, 2015 7:57 PM Subject: [New post] Grilled Artichokes – Tuscan #yiv4261142604 a:hover {color:red;}#yiv4261142604 a {text-decoration:none;color:#0088cc;}#yiv4261142604 a.yiv4261142604primaryactionlink:link, #yiv4261142604 a.yiv4261142604primaryactionlink:visited {background-color:#2585B2;color:#fff;}#yiv4261142604 a.yiv4261142604primaryactionlink:hover, #yiv4261142604 a.yiv4261142604primaryactionlink:active {background-color:#11729E;color:#fff;}#yiv4261142604 WordPress.com | foodievines posted: “Artichokes4 medium to large whole artichokesMarinade1.5 cups olive oil5 tablespoons Tuscan Bread-Dip Seasoning (www.thespicehouse.com)Aioli (prepare ahead of time and refrigerate)3/4 Cup mayonnaise2 teaspoons worcestershire sau” | |

    Reply

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