Wednesday, April 15, 2009

Fire Roasted Artichokes

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

  1. Rinse the artichokes well. Cut off the stems at the base (try to get them as level as possible)
  2. Cut off the top 1/4 of the artichoke and trim the petals tips with scissors
  3. (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.
  4. Meanwhile pre-heat the oven to 500 degrees, if using the oven or get your grill started, if grilling
  5. Place each cooked artichoke into the center of a large square heavy duty aluminum foil. Top with the above ingredients. Seal the foil squares.
  6. 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.
  7. Serve with vinaigrette which was pooled in the bottom of your foil packets.


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