Recipe courtesy of Shaun Brobak
and
Brian Johnston
Recipe courtesy of Shaun Brobak
and
Brian Johnston
Episode:
Decadent Dishes
Fire-Grilled Artichokes
Getting reviews...
- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 2 artichokes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1745
- Total Fat
- 185 g
- Saturated Fat
- 25 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 9 g
- Sugar
- 4 g
- Protein
- 6 g
- Cholesterol
- 79 mg
- Sodium
- 1504 mg
- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 2 artichokes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1745
- Total Fat
- 185 g
- Saturated Fat
- 25 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 9 g
- Sugar
- 4 g
- Protein
- 6 g
- Cholesterol
- 79 mg
- Sodium
- 1504 mg
Ingredients
Calabrian Pepper Aioli:
Artichokes:
Directions
- For the Calabrian pepper aioli: In a food processor, combine and puree the lemon juice, Dijon mustard and peppers. Fold the mayonnaise into the puree and mix well. Reserve.
- For the artichokes: Cut the artichokes in half lengthwise, splitting the stem. Remove the two bottom layers of leaves and, with a potato peeler, peel the stem until the outer fibers are removed. With a small spoon, dig out the inner fibers at the center of the artichoke.
- Submerge the artichokes in a bowl of cold water and add the lemon juice to prevent browning.
- Bring 1 gallon water to a boil and add 1/4 cup of the salt, stirring until dissolved. Add the artichoke halves to the boiling water and cook until a fork inserts easily into the stem, 10 to 15 minutes, depending upon the size of the artichoke. Remove from the boiling water and place in ice cold water to chill.
- Heat a char broiler or wood-fired grill. Brush the cut side of the artichokes with the oil, season with the remaining 2 teaspoons salt and the pepper. Place cut-side down on the grill and cook until heated through.
- Serve with the Calabrian pepper aioli.
