Since so many of you bought our
artichokes at market today, we thought you might appreciate links to two sites
with lots of information on preparing and cooking artichokes:
How much fun it was at Farmers Market to
see people's expressions when they spied the artichokes! We can't count the
number of times people asked "where do these come from" and then
responded with amazement when we answered "we grew them at Radical Roots
Farm!"
Grilled Artichokes with
Sesame Dipping Sauce
Bon Appetit June 2003
Dipping Sauce
- 1/2 cup mayonnaise
- 3 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 2 tablespoons oriental sesame oil
- 1 1/2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon seasoned salt
Artichokes
- 2 tablespoons fresh lemon juice
- 4 large artichokes
- 1/3 cup olive oil
- 1 garlic clove, minced
For dipping sauce:
Whisk
mayonnaise, Worcestershire sauce, olive oil, sesame oil, honey, lemon juice,
and seasoned salt in small bowl to blend well. Cover and refrigerate until
cold.
For artichokes:
Fill
large bowl with cold water; add lemon juice. Cut off stem and top quarter of 1
artichoke. Bend back dark green outer leaves and snap off at artichoke base
until only pale green and yellow leaves remain. Cut any dark green areas off
base. Cut artichoke lengthwise into 6 wedges. Place artichoke wedges in lemon
water.
Repeat with remaining artichokes.
Steam artichokes until tender, about 30
minutes. Cool. Remove choke and any purple-tipped leaves from center of
artichoke wedges. (Dipping sauce and artichokes can be prepared 1 day ahead.
Keep sauce refrigerated.
Cover artichokes and refrigerate.)
Prepare barbecue (medium-high heat). Stir
olive oil and minced garlic in small bowl to blend. Brush garlic oil over
artichokes. Sprinkle artichokes with salt and pepper. Grill artichokes until
slightly charred, turning occasionally, about 8 minutes.
Transfer artichokes to platter and serve
with dipping sauce.
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