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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Campfire/Grill Artichokes Recipe

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This recipe for Campfire/Grill Artichokes is from The Snopek Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 jumbo choke: Rinsed and trimmed **
4 cloves garlic
Lemon juice
Olive Oil (or Butter)
Balsamic Vinegar (optional)
Salt & pepper
Optional Herbs ***
Foil
Preheated campfire hot coals
Directions:
Directions:
1 - Trim top and carve out enough space in the center for a garlic clove.

2 - Pour some lemon juice, olive oil and balsamic in the heart area and in between the leaves ( to taste - maybe a tsp. each)
(If using butter & no vinegar, just top the garlic with a slice of the butter & kinda mush it in a little)

3 - Add any additional herbs & salt & pepper to taste

4 - Wrap artichoke in foil as tightly as possible using multiple sheets/layers (to ensure the liquid remains inside to steam it from the inside) and place on hot coals.

Roast for 1 hour.

Variation 1 - I have also made a seasoned buttery breadcrumb mix & topped it with that making sure to smush some breadcrumbs down in between the leaves before wrapping with foil

Variation 2 - I replaced the vinegar with white wine & added shallots instead of garlic



** Rinsed & Trimmed - Before you start, fill a large bowl with cold water. Squeeze a couple lemons into it and drop the lemon halves into the water; I keep one half of a lemon off to the side in case I need it for rubbing on the cut sides of the artichoke (the citric acid help slow browning due to oxidation).

*** Herbs - Artichokes pair well with bay leaf, garlic, coriander, paprika thyme and parsley
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 min

 

 

 

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