You first steam the artichokes for about 15 minutes according to the recipe, maybe 20 is better? When I am cooking artichokes in a pot of water, I usually give them about 30-40 minutes of cooking time. Emeril says just steam them until the bottom leaves pull off easily. Then they get drained and cooled down (I put them into a cold bath of water), and marinated in an olive oil-Balsamic mix with parsley and garlic. They go onto the grill just long enough to heat them back up and char the edges a little. I think next time I will steam them for another 10 minutes or so because they were tougher than we are used to, but the flavor was awesome.
Lee also barbecued pork tri-tip. He fashioned a rub out of Caribbean seasoning, sea salt, garlic salt and pepper and it was really tasty. One daughter brought a baguette of Asiago sourdough bread that she sliced lengthwise, buttered, browned in the toaster oven and topped with Parmesan cheese. We just inhaled that stuff! My other daughter brought homemade zucchini bread that we topped with sliced kiwi and whipped cream. All in all, it was a pretty decadent meal!
Grilled Artichokes with Lemon-Mayonnaise from Emeril Lagasse
http://www.foodnetwork.com/recipes/emeril-lagasse/grilled-artichokes-with-grilled-lemon-mayonnaise-recipe/index.html
Ingredients
4 large artichokes, rinsed well, top third removed, and leaf tips trimmed
1/4 cup salt, plus 1 teaspoon
2 lemons, cut in 1/2
1 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon chopped garlic
1 tablespoon chopped parsley leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces herbed goat cheese, crumbled
Grilled Lemon Mayonnaise, recipe follows
4 large artichokes, rinsed well, top third removed, and leaf tips trimmed
1/4 cup salt, plus 1 teaspoon
2 lemons, cut in 1/2
1 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon chopped garlic
1 tablespoon chopped parsley leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces herbed goat cheese, crumbled
Grilled Lemon Mayonnaise, recipe follows
Directions
Fill a large pot 3/4 full with water. Add 1/4 cup of the salt and bring to a boil.
Rub the cut sides and bottoms of the artichokes with the lemon wedges and carefully add them to the boiling water. Weight the artichokes as necessary with a heavy dish or bowl, and simmer, partially covered, until the bottoms are just tender and can be pierced with a sharp knife and an outer leaf pulls out easily, about 15 minutes. Drain the artichokes upside down in a colander until cool enough to handle.
Cut the artichokes into quarters and discard the prickly purple leaves and hairy choke.
In a bowl, combine the olive oil, vinegar, garlic, parsley, salt, and pepper. Add the artichoke quarters and toss to coat. Let marinate for 2 to 4 hours, turning occasionally.
Preheat the grill to medium-high.
Remove the artichokes from the marinade and grill, turning, until warmed through and lightly charred around the edges, about 5 minutes. Place on a platter and top with the crumbled cheese. Drizzle with the grilled lemon mayonnaise and serve additional mayonnaise on the side for dipping.
Grilled Lemon Mayonnaise:
2 lemons, halved
1 large egg*
2 to 3 tablespoons water
1/2 cup olive oil
1/2 cup vegetable oil
1/2 teaspoon salt
Pinch cayenne
Preheat the grill to medium-high.
Place the lemon halves, cut sides down, on the grill and cook until charred, about 1 minute.
Squeeze the lemon juice into the bowl of a blender or food processor. Add the egg and 1 tablespoon water and process for 20 seconds. With the processor running, slowly pour in the olive and vegetable oils through the feed tube and process until emulsified, adding additional water 1 tablespoon at a time to thin the mayonnaise to drizzling consistency. Add the salt and cayenne pulse to blend.
Fill a large pot 3/4 full with water. Add 1/4 cup of the salt and bring to a boil.
Rub the cut sides and bottoms of the artichokes with the lemon wedges and carefully add them to the boiling water. Weight the artichokes as necessary with a heavy dish or bowl, and simmer, partially covered, until the bottoms are just tender and can be pierced with a sharp knife and an outer leaf pulls out easily, about 15 minutes. Drain the artichokes upside down in a colander until cool enough to handle.
Cut the artichokes into quarters and discard the prickly purple leaves and hairy choke.
In a bowl, combine the olive oil, vinegar, garlic, parsley, salt, and pepper. Add the artichoke quarters and toss to coat. Let marinate for 2 to 4 hours, turning occasionally.
Preheat the grill to medium-high.
Remove the artichokes from the marinade and grill, turning, until warmed through and lightly charred around the edges, about 5 minutes. Place on a platter and top with the crumbled cheese. Drizzle with the grilled lemon mayonnaise and serve additional mayonnaise on the side for dipping.
Grilled Lemon Mayonnaise:
2 lemons, halved
1 large egg*
2 to 3 tablespoons water
1/2 cup olive oil
1/2 cup vegetable oil
1/2 teaspoon salt
Pinch cayenne
Preheat the grill to medium-high.
Place the lemon halves, cut sides down, on the grill and cook until charred, about 1 minute.
Squeeze the lemon juice into the bowl of a blender or food processor. Add the egg and 1 tablespoon water and process for 20 seconds. With the processor running, slowly pour in the olive and vegetable oils through the feed tube and process until emulsified, adding additional water 1 tablespoon at a time to thin the mayonnaise to drizzling consistency. Add the salt and cayenne pulse to blend.
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