Broiled Chokes (Alton Brown) |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Ingredients:
8 whole artichokes |
acidulated water: 6 cups water with juice of 4 lemons |
1/4 cup olive oil |
2 teaspoons kosher salt |
1 teaspoon fresh ground pepper |
herb oil, optional, recipe follows |
1/2 bunch parsley |
1/2 cup packed fresh basil |
1/2 bunch fresh thyme |
1/2 cup packed fresh oregano |
1/2 orange, zested |
1 whole dried arbol chile |
1 teaspoon whole black pepper corns |
2 cups canola oil |
1 cup extra-virgin olive oil |
Directions:
1. Preheat oven to broil setting.
2. Cut the top 1/4 off the choke and snap off the outer leaves until you reach pale green, soft leaves. Using a spoon, remove the hairy choke from the center and discard. Immediately plunge in acidulated water to avoid discoloration. Repeat with remaining artichokes. Drain the artichokes and spin to dry. Toss in a bowl with oil, and season with salt and pepper. Lay the chokes out on a sheet pan lined with foil and place on the lower rack of the oven, and broil for 5 to 6 minutes. Flip the artichokes and return to the oven for 3 minutes. Eat as they are or marinate in herb oil for up to 2 days.
3. Herb Oil:
4. In a 1-quart mason jar, place all of the herbs, zest, chile, and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
5. Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.
6. Yield: 2 cups
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