Well, we had planned on having broiled asparagus for Easter dinner, but the asparagus at the store was not looking so good to me. So I went with artichokes instead. Here a special way to serve artichokes that is above and beyond the norm.
2-4 artichokes pre-cooked ( steam mine in an electric steamer, but I will include cooking directions below just in case you do not a steamer)
One for each artichoke of the following:
1 Tablespoon Olive oil
1 Tablespoon balsamic vinegar
1 teaspoon of brown sugar
1 minced glove of garlic
1 pinch of salt
1 pinch of dried basil leaves
2-4 artichokes pre-cooked ( steam mine in an electric steamer, but I will include cooking directions below just in case you do not a steamer)
One for each artichoke of the following:
1 Tablespoon Olive oil
1 Tablespoon balsamic vinegar
1 teaspoon of brown sugar
1 minced glove of garlic
1 pinch of salt
1 pinch of dried basil leaves
- Rinse the artichokes well. Cut off the stems at the base (try to get them as level as possible)
- Cut off the top 1/4 of the artichoke and trim the petals tips with scissors
- (omit the this step if you have already cooked your artichokes by another method). Stand the artichokes in 3 inches of water in a deep pan. Cover and boil gently until the petals near the center come out easily, 25-40 minutes, depending on size. Turn upside down to drain well.
- Meanwhile pre-heat the oven to 500 degrees, if using the oven or get your grill started, if grilling
- Place each cooked artichoke into the center of a large square heavy duty aluminum foil. Top with the above ingredients. Seal the foil squares.
- At this point you can roast your artichokes directly on your hot coals for 5 to 8 minutes or in the 500 deg oven for 5-8 minutes. For roasting in the oven, you will want to place your foil wrapped artichokes in a baking pan with deep sides. I usually line my roasting pan with foil (to protect as it's finish only oven save to 450) and use it.
- Serve with vinaigrette which was pooled in the bottom of your foil packets.
Enjoy!
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