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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Fire Roasted Artichokes with Lemon Aioli Recipe

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This recipe for Fire Roasted Artichokes with Lemon Aioli is from The Putnam Family Cookbook Project, 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:  
2 TBL chopped garlic
1 TBL chopped shallot
1/4 cup olive oil
2 TBL balsamic vinegar
1 TBL chopped basil
Salt & Pepper
1 large lemon
2 Jumbo or extra-large artichokes, steamed and cut in half with the choke removed. See instructions below

Lemon Basil Aioli - see Linda's recipe
Directions:
Directions:
Artichokes - with scissors, cut off the tips of the leaves. Steam artichokes on the stovetop Bring about 1/2 inch water to a boil in a pan deep enough to hold the artichoke(s) standing up. Add a teaspoon or two of salt (the artichoke will just be sitting it in, not submerged).
Set the artichokes in the salted boiling water, cover the pan, reduce the heat to maintain a steady simmer, and cook 20 minutes. Check for done-ness: pull a leaf from close to the center of the thistle. If the leaf comes out easily, the artichokes are done; if there is resistance, continue cooking, checking for doneness every 5 minutes. Depending on artichoke size, this can take up to a total of 40 minutes. Cut in half, remove choke.

Mix the garlic, shallot, olive oil, balsamic vinegar, basil, salt, pepper together in a zipper top bag. Place the artichokes in the mixture and marinate for 15 - 20 minutes.

Preheat grill

Remove the artichokes from the marinade and place on grill cut side down. Cook for 4 - 6 minutes. They are already cooked, so you are just trying to get some of the Smokey flavor and grill marks.

Serve with Lemon Basil Aioli as a dipping sauce.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
I have used smaller artichokes and served them as an appetizer instead of a side dish.

Recipe from one of Linda's cooking classes.

 

 

 

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