Mediterranean Grilled Artichokes

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Mediterranean Grilled Artichokes

I really enjoy a challenge – especially when it involves food! My good friend, Colleen, recently hosted our girls’ group, The 9 Chicks, at her lovely home on the beautiful island of Hawaii. On the first night on the island, we enjoyed the most delicious grilled artichoke appetizer at Tommy Bahama. She challenged me to re-create the dish and post it here, soooooo…without further ado….and many thanks to Colleen for a FABULOUS vacation…I give you my Mediterranean Grilled Artichokes.

Start with the heaviest, roundest artichoke you can find.

Start with the heaviest, roundest artichoke you can find.

 

After braising them, grill them briefly to impart a smokey flavor.

After braising them, grill them briefly to impart a smokey flavor.

4.0 from 1 reviews
Mediterranean Grilled Artichokes
 
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 4
Ingredients
  • 2 artichokes
  • 2 lemons, juice and zest
  • 2 Tbsp. Herbes de Provence seasoning
  • 1 tsp. Kosher salt
  • 3 cloves garlic, minced
  • ¼ cup dry white wine
  • ¼ cup olive oil
  • ½ cup water
  • ¼ cup parmesan cheese, grated
  • ½ tsp. red pepper flakes
  • FOR THE DIPPING SAUCE
  • ¾ cup mayonnaise
  • 1 clove garlic, minced
  • 1 tsp. lemon zest
  • 1 Tbsp. lemon juice
  • ¼ tsp. each salt and pepper
Instructions
  1. Preheat the oven to 350°F.
  2. Zest the lemons and then juice them.
  3. Fill a medium bowl with water and lemon juice.
  4. Prepare the artichokes by peeling off the tough outer leaves, cutting about 1-inch off the top, cutting them in half and scraping out the fuzzy stuff in the middle. Peel the tough, outer peel from the stem. Place in lemon water for about 10 minutes.
  5. In a medium saucepan, whisk together the lemon zest, Herbes de Provence, salt, garlic, wine, olive oil and water and bring to a boil over medium heat.
  6. Drain the artichokes and place, cut side up, in a baking dish. Pour the marinade over the artichokes and cover the pan tightly with foil. Bake for at least 1 hour, or until very tender, basting once or twice.
  7. Make the dipping sauce by whisking the garlic, lemon zest and juice, salt and pepper into the mayonnaise.
  8. Heat the grill to 400°. Grill the artichokes, cut side down, for 8-10 minutes.
  9. Drizzle with olive oil and sprinkle with parmesan cheese and red pepper flakes.
  10. Serve with the dipping sauce. EnJOY!

 

5 comments

  1. Patty Spencer says:

    I heard raves about these after the “chick trip” and can’t wait to try them!

  2. Colleen Stromatt says:

    Even better than the original!!! This is a five star review but I can’t get that fifth star to light up!

  3. Mo Johnson says:

    Those are gorgeous Joy!

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