Grilled Artichokes
Grilled Artichokes with Spicy Smoked Tomato Mayonnaise
from https://lamag.com/
This is the recipe for The Hitching Post's coveted grilled artichokes, courtesy of chef and owner Frank Ostini. You will need to start the Spicy Smoked Tomato Mayonnaise the night before. It makes a lot, especially for only 6 artichokes (1/2 pound onions, 2 cups mayonnaise!).
6 artichokes
Basting for artichokes – mix together:
2 tablespoons butter, melted
2 tablespoons olive oil
2 tablespoons white wine
2 tablespoons lemon juice
Salt and freshly ground black pepper, for seasoning
Spicy Smoked Tomato Mayonnaise, recipe follows
Preheat an outdoor grill to medium heat.
Preheat an outdoor grill to medium heat.
Break off the artichokes' small outside leaves. Cut off the top with a knife and trim the sharp points of the leaves with scissors, rubbing with cut lemon as you go to avoid discoloration. Cut the artichokes in half and also rub with lemon to avoid discoloration. Squeeze the lemon halves into a bowl of cold water, soak the artichokes for 10 minutes, then wash with cold water to remove sand.
Place artichokes in a large steamer insert over simmering water and steam until heart is tender, about 25 to 35 minutes depending upon size.
Allow to cool. Cut in half lengthwise and remove choke with a spoon.
Meanwhile, in a small saucepan over medium heat, melt the butter with the olive oil. Stir in the white wine and lemon juice, keep warm.
Grill the artichokes, basting with the butter mixture, until until golden on the surface and heated through, about 5 to 10 minutes. Season with salt and pepper. Serve with the Spicy Smoked Tomato Mayonnaise.
Spicy Smoked Tomato Mayonnaise
Yields approximately 3 cups
2 tomatoes, halved
2 pasilla peppers, halved (mild to moderate heat)*
1/4 cup garlic cloves
1/2 pound onions, large, sliced thin
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
2 cups mayonnaise
Special equipment: smoker/dehydrator
Chef's Note: If you do not have access to a smoker/dehydrator, you can substitute 4 sun-dried tomatoes and 2 teaspoons ancho or pasilla powder for the tomatoes and pasillas, eliminating the tomatoes and pasilla peppers from the recipe.
*The term "pasilla" can be confusing. In some regions, it's used to refer to the fresh poblano pepper, but in authentic Mexican cooking, pasilla specifically means the dried chilaca pepper. A dried poblano is called an ancho.
Dry the tomatoes and pasilla peppers in an oak smoker/dehydrator overnight.
Preheat an outdoor grill, preferably wood fired with oak wood, for indirect heat cooking.
Wrap garlic and onions loosely in 2 separate foil packets and roast/grill over indirect heat until they are soft, being careful not to burn them. The garlic should take about 1 to 1 1/2 hours; the onions should take about 30 to 45 minutes.
In a food processor, puree the smoked pasilla peppers and tomatoes with the garlic and onions. Add the cayenne, chili powder, paprika and salt. Mix in the mayonnaise. Leftover mayonnaise will keep, refrigerated, for up to 3 or 4 days.
Prep Time: 15 minutes
Cook Time: 1 to 1 1/2 hours
Inactive Prep Time: 8 hours
Grilled Artichokes with Herby Lemon Aioli
from https://www.foodandwine.com/, By Paula Disbrowe
“Artichokes are at their best — and easiest to prepare — when cooked quickly over a hot fire, particularly when served with luscious lemon aioli made with the smoky juices and pulp of grilled lemons.
With this recipe, you can serve the creamy dressing on the side for dipping, but I prefer to toss it with the artichokes so it seeps into every crack and crevice. With grilled slices of my husband’s levain, one artichoke per person makes a meal at our house, along with a bottle or two of your favorite pink wine, of course!”
4 large artichokes
3 large lemons
3 tablespoons extra-virgin olive oil, plus more for oiling grates
Aioli ingedients:
Lemon juice & pulp, from grilled lemons
1 large Fresno chile, split lengthwise and seeded
1 cup mayonnaise (such as Duke’s)
3 tablespoons chopped soft fresh herbs (such as tarragon, chives, mint, and parsley)
1 teaspoon fresh thyme leaves
1 teaspoon grated garlic
1/4 teaspoon kosher salt, plus more
Grilled bread, for serving
Bring a large pot of salted water to a boil. Trim stem of each artichoke to 1 inch, and snap off dark outer leaves. Use a sharp knife to trim off the top 1 inch from the artichoke leaves. Use a paring knife to peel the dark green skin from the stem and base of artichoke. Slice each artichoke in half lengthwise. Use a paring knife to remove the choke and the purple, prickly-tipped leaves from center of each half. Place prepped artichokes in a large bowl of cold water with juice of 2 lemons.
Drain artichokes, and cook in boiling salted water until just tender when pierced with a sharp knife, about 12 minutes. Drain artichokes, and pat dry.
Prepare a charcoal grill for two-zone cooking and build a medium fire, or heat a gas grill to medium-high. Carefully wipe the preheated grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again.
Toss artichokes in oil. Grill artichokes, cut sides down, uncovered, over direct heat, turning occasionally, until tender and lightly charred in spots, about 10 minutes. Halve remaining lemon. Grill lemon, cut sides down, and chile until charred and softened, about 5 minutes.
Squeeze juice from warm grilled lemons into a bowl, discarding seeds. Scoop out lemon flesh, coarsely chop, and add to juice. Finely chop chile, and add to bowl. Whisk in mayonnaise, herbs, thyme, garlic, and salt. Serve warm artichokes with aioli and grilled bread.
Yield: 4
