Grilled Artichokes with Lemon Garlic Sauce

These artichokes are delish!  This is Chef Michael Rossi's recipe from the Ranch Restaurant in Anaheim. The first time I had this appetizer, I wanted the recipe.  Funny thing was, I had already clipped the recipe from The Orange Country Register and hadn't realized that it was the same one I was enjoying.  I was happy when I came along the recipe with flipping through my recipe stack. 


3 medium-large artichokes with stems
Bowl of cold water with about 2 teaspoons fresh lemon juice

For steaming:
sprig of fresh thyme
small lemon wedge
1/4 cup fresh lemon juice
3/4 cup extra virgin olive oil, lemon enhanced preferred
small pinch dried red pepper flakes
Kosher salt
Fresh ground pepper
5 to 7 large garlic cloves, finely chopped, see cook's notes
1/4 cup minced fresh Italian parsley, divided use
1 teaspoon minced lemon zest 

For Grilling:
3 lemons, halved

Cooks notes: If you prefer, use half raw garlic and half roasted garlic

1.  Trim artichokes: snap off inedible portion of the large outside leaves, leaving the edible portion of each broken leaf attached.  To do this, fold the large dark green outer leaves down on themselves; they will snap and break, leaving the "meat" attached to the heart.  Use a vegetable peeler or sharp knife to trim stem.  Cut off top portion, about 3/4 inch from tip and a small portion off the bottom of the stem.  Cut artichoke in half from top to bottom; spoon out choke.  Place in a bowl of acidulated are.  Repeat with remaining artichokes.  

2.  Place salt, thyme and lemon wedge in water at the bottom of a steamer; bring to boil.  Place steamer in the top portion of the steamer.  Cover and steam until heart is tender, about 15 minutes.  

3.  Meanwhile prepare the sauce: In a small bowl whisk together juice, oil, pepper flakes, salt and pepper.  Stir in garlic, 3 tablespoons parsley and zest.  Set aside.  Both artichokes and sauce can be prepared a day ahead to this point and refrigerated.

4.  Heat grill pan or barbecue.  Stir sauce and spoon onto cut sides and between leaves of artichokes  Season with salt and pepper.  Grill artichokes, turing as needed to add grill marks and heat through.  Also grill lemons (cut side down)until dark grill marks form.  Grilling times may vary, but figure 5 to 6 minutes per side for the artichokes when using a grill pan, a little less when barbecuing.  Place on plate cut-side up and if desired, drizzle with any left over sauce mixture.  Sprinkle with remaining 1 tablespoon parsley.  Accompany with frilled lemons.

Recipe from: Michael Rossi, The Ranch Restaurant and Saloon, Anaheim


Popular Posts