Grilled Artichokes Recipe

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Grilled Artichokes
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Ingredients
17
Count
Nutrition
1093
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Preheat an outdoor grill to medium heat.
  2. Break off the artichokes' small outside leaves. Cut off the top with a knife and trim the sharp points of the leaves with scissors, rubbing with cut lemon as you go to avoid discoloration. Squeeze the lemon halves into a bowl of cold water, soak the artichokes for 10 minutes, then wash with cold water to remove sand.
  3. Place artichokes in a large steamer insert over simmering water and steam until heart is tender, about 25 to 35 minutes depending upon size. Allow to cool. Cut in half lengthwise and remove choke with a spoon.
  4. Meanwhile, in a small saucepan over medium heat, melt the butter with the olive oil. Stir in the white wine and lemon juice, keep warm.
  5. Grill the artichokes, basting with the butter mixture, until until golden on the surface and heated through, about 5 to 10 minutes. Season with salt and pepper. Serve with the Spicy Smoked Tomato Mayonnaise.
  6. Spicy Smoked Tomato Mayonnaise:
  7. Special equipment: smoker/dehydrator
  8. Chef's Note: If you do not have access to a smoker/dehydrator, you can substitute 4 sun-dried tomatoes and 2 teaspoons ancho or pasilla powder for the tomatoes and pasillas, eliminating the tomatoes and pasilla peppers from the recipe.
  9. Dry the tomatoes and pasilla peppers in an oak smoker/dehydrator overnight.
  10. Preheat an outdoor grill, preferably wood fired with oak wood, for indirect heat cooking.
  11. Wrap garlic and onions loosely in 2 separate foil packets and roast/grill over indirect heat until they are soft, being careful not to burn them. The garlic should take about 1 to 1 1/2 hours; the onions should take about 30 to 45 minutes.
  12. In a food processor, puree the smoked pasilla peppers and tomatoes with the garlic and onions. Add the cayenne, chili powder, paprika and salt. Mix in the mayonnaise. Leftover mayonnaise will keep, refrigerated, for up to 3 or 4 days.
  13. Prep Time: 15 minutes
  14. Cook Time: 1 to 1 1/2 hours
  15. Inactive Prep Time: 8 hours
  16. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1093.44 Kcal (4578 kJ)
Calories from fat 978.93 Kcal
% Daily Value*
Total Fat 108.77g 167%
Cholesterol 76.73mg 26%
Sodium 1125.21mg 47%
Potassium 789.89mg 17%
Total Carbs 26.9g 9%
Sugars 6.81g 27%
Dietary Fiber 9.29g 37%
Protein 6.95g 14%
Vitamin C 36mg 60%
Vitamin A 0.2mg 8%
Iron 2.1mg 12%
Calcium 106.2mg 11%
Amount Per 100 g
Calories 289.44 Kcal (1212 kJ)
Calories from fat 259.13 Kcal
% Daily Value*
Total Fat 28.79g 167%
Cholesterol 20.31mg 26%
Sodium 297.85mg 47%
Potassium 209.09mg 17%
Total Carbs 7.12g 9%
Sugars 1.8g 27%
Dietary Fiber 2.46g 37%
Protein 1.84g 14%
Vitamin C 9.5mg 60%
Vitamin A 0.1mg 8%
Iron 0.6mg 12%
Calcium 28.1mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30.1
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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