| Recipe: |
Taken directly from the Artichoke Advisory Board of California (no modifications, AT ALL, and you know how rare that is for me!)
http://artichokes.org/recipes.html
Recipe for 4 artichokes, 8 servings ½ artichoke each
This recipe is perfect for the lazy cook, since all preparation can be done the previous day. The slightly smoky taste compliments the nuttiness of the artichoke and no dip is necessary, although some might want to use additional marinade for dipping.
Ingredients:
4 large artichokes
¼ cup balsamic vinegar
¼ cup water ¼ cup soy sauce
1 T minced ginger**
¼ cup olive oil
Method:
1. Slice artichoke tops off, crosswise. Trim Stems.
2. Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.
3. Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.
4. Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour.
5. Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more.
6. Serve hot or room temperature
** Ok, I promise you this said "garlic" the first time I read it (and made it). It was delicious with garlic. If anyone tries it with ginger, let me know how it turned out!
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I'm going to add on the Cook's Illustrated instructions for cooking artichokes whole from March 2020. Super simple and no grill needed!
4 artichokes - big ones, 8-10 ounces each
water
salt (2.5 T for 4 artichokes)
Bring 5 quarts of water to boil in a Dutch oven.
Use a serrated knife to cut off the stem & top inch of the artichoke.
Snap off any small leaves around the base.
Add artichokes and salt to boiling water. Adjust artichokes stemmed side down. Adjust heat to maintain gentle boil. Cover and cook until outer leaf easily detaches and paler flesh at the bottom of the leaf can be easily scraped off with your teeth, 40-55 minutes.
Remove with tongs and set, stem side up, on a rimmed baking sheet. Cool for 10 minutes. Serve. We like ours with the Creamy Avocado Dressing (on the Side Dishes page)... it's like sophisticated french onion dip!
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