Grilled Artichokes with Roasted Garlic Olive
Oil Dip
Roasted garlic and
rosemary make these grilled artichokes shine. Bonus: No butter in sight! These
artichokes and their dipping oil are double vegan all the way.
§ Prep Time: 20 minutes
§ Cook Time: 50 minutes
§ Total Time: 1 hour 10 minutes
§ Yield: 4 artichoke halves
Ingredients
§ 2
large artichokes
§ 1
bay leaf
§ 1
slice lemon
For the rosemary olive oil:
§ 1
cup olive oil
§ 4-5
sprigs fresh rosemary
For the roasted garlic olive oil
dip:
§ 6-8
garlic cloves (about 1/4 cup)
§ 1
teaspoon olive oil (for roasting the garlic)
§ 1/2
cup rosemary olive oil
§ 2
teaspoons freshly squeezed lemon juice
§ 1/2
teaspoon Dijon mustard
§ 1/4
teaspoon kosher salt
Instructions
1.
Prepare and steam the artichokes. Use kitchen scissors to snip
off the tips of the leaves, and then cut off the stem and about 1/2 inch of the
top with a sharp knife. Rinse well under cold water. Place the artichokes in a
large pot filled with two inches water. Add the lemon slice and bay leaf. Bring
to a boil over high heat, then reduce to a simmer and cover, continuing to boil
until tender, 30-40 minutes. Remove from water and set aside to cool.
2.
While the artichokes are steaming, make the rosemary olive oil
and roast the garlic. To make the rosemary olive oil, pour the oil into a small
saucepan set over medium heat. Add the rosemary sprigs. Bring just to a boil,
then remove from heat. Let sit for 5 minutes. Remove the rosemary and discard
it.
3.
To roasted the garlic cloves, preheat the oven to 375º F. Place
the unpeeled cloves in a shallow baking pan or pie dish and drizzle with 1
teaspoon of olive oil. Toss to coat and cover pan with foil. Bake for 20-25
minutes, until garlic is soft. Remove from oven and let cool enough to handle.
4.
Make the dipping sauce. Squeeze the roasted garlic into the bowl
of a food processor and discard the garlic skins. Add 1/2 cup rosemary olive
oil, lemon juice, Dijon mustard, and salt. Blend until pureed, about 30
seconds. Pour into a small serving bowl and set aside.
5.
To grill the artichokes, preheat grill to approximately 500ºF.
Using a sharp knife, cut the artichokes in half. With a spoon, scrape out just
the fuzzy, hairy center of the artichoke, leaving the leaves and heart. Brush
well with some of the remaining rosemary olive oil. Place cut-side down on the
grill and cook until the artichokes darken with grill lines, about 3 minutes.
Use tongs to rotate a quarter turn; cook for another minute or two. Remove from
heat and allow to cool for 2-3 minutes. Serve with dipping oil.
Notes
If you have leftover
rosemary oil, it’s perfect for dipping crusty bread or tossing with pasta and
roasted vegetables.
Nutrition
§ Serving Size: 1 artichoke half
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