Sunday, April 7, 2013
Grilled Artichokes a la Crockett's
So we have a fabulous restaurant around here called Crockett's. It's so good it was recently featured on Diners, Drive-ins and Dives on Food Network. One of their appetizers is a grilled artichoke served with an aioli. I haven't ordered it yet, but some friends of ours have and said it was wonderful, and it was one of the featured recipes on Guy's show. I had two artichokes from my CSA box and decided to do my own riff on their grilled artichoke. These were incredible! Nathan and I ate both of them right down to the delicious hearts. I didn't make an aioli, even though I like aioli, but I do prefer melted butter with artichokes, so we stayed simple and dipped to our hearts' delight!
I can't wait to try these again. This is not exactly the same as Crockett's, but was inspired by their beautiful appetizer.
2 medium artichokes
1 slice lemon (optional)
1 bay leaf
1 clove peeled garlic
1. Bring a pot of water to a boil over high heat. Meanwhile, prepare the artichokes by peeling off one layer of the outer leaves around the bottom of the artichokes and taking a sharp knife and cutting just the top off the artichokes. Cut the artichokes lengthwise down the center. Using a spoon, dig out the choke (that's all the spiky, inedible part of the artichoke).
2. Salt the water heavily. Add the lemon slice, if using, the bay leaf and the garlic clove. Add the artichoke halves. Boil for 15-30 minutes (depending on the size of the chokes) or until the leaves are fork tender. Remove the artichokes to a boil of iced, salted water to cool.
3. Meanwhile, heat a grill pan over medium high heat. Spray with a little olive oil. Retrieve the artichokes from the ice water, shaking out any excess water. Press the artichokes face down onto the grill pan and cook until they start to brown, about 3-5 minutes. Turn to the other side and repeat.
4. Serve with melted butter for dipping.