Servings: 4-6
Ingredients:
3 artichokes
Salt
1 head of garlic
1 lemon
3/4 cup Italian bread crumbs
Parmesan Reggiano
Olive oil
Salt & pepper
Spicy Lemon Mayo Dipping Sauce:
1/3 cup olive oil
1 egg
2 cloves garlic
2 tbs. lemon juice (juice of 1/2 lemon)
1/2 cup mayonnaise
Pinch of salt
1 tbsp. spicy chili sauce (bomba sauce)
We like to make our dipping sauce first, so it can set in the refrigerator. To make the sauce, combine all ingredients in a medium bowl. Whip together using a hand emulsifier or hand mixer. Cover and refrigerate.
First, you need to trim your artichokes. Using a kitchen scissor, trim the extra leaves towards the bottom and at the stem. You also want to trim the tough, pointy tips off the exterior leaves. Cut off about a quarter of the top of the artichoke.
Using a vegetable peeler, peel the stem exposing the more tender interior. The stem is very woody and needs to be peeled down. Then trim off the end of the stem.
Cut artichokes in half vertically.
Bring a large stock pot of water to a boil. Salt the water, then throw in your artichokes. Cut 1 lemon in half, squeeze the juice into the water and then throw the lemon in the water with the artichoke. Cut 1 head of garlic in half and throw that in the water as well. Boil covered for about 30 minutes.
Once your artichokes are cooked and tender, pull them out of the pot draining excess water out of them as you take them out. In the center of each half, you will notice a fuzzy middle. Gently spoon out that fuzzy area – it should come right out.
With each half facing up, drizzle all pieces generously with olive oil. Then salt & pepper to taste.
Heat grill to 400 degrees. Place artichokes, insides facing up, on the grill. Cook for about 4-6 minutes on each side – the goal is to get a nice char on all sides.
While your chokes are grilling, you want to toast your breadcrumbs. Add breadcrumbs to a medium/large frying pan. Drizzle breadcrumbs with olive oil and toast over medium heat until golden brown.
Remove artichokes from the grill, centers facing up, to a large serving platter.
Drizzle again with olive oil, and salt & pepper to taste. Sprinkle toasted breadcrumbs over the artichokes evenly.
Using a microplane (we love the fine grate), grate Parmesan Reggiano generously over the top.
Serve alone or with the dipping sauce and enjoy!
[Music] welcome to another episode of Good Cooking and as you can see the sun is shining and I’m telling you the grilled artich chokes are out of this world i I got I I got to ask you guys you got to like you got to subscribe you got to share because as you can hear next door is a one-year-old birthday party there’s a mariachi band there’s a couple motorcycles going by and we need a proper studio we can’t do this anymore we don’t have the funds to do it i know you see the house and everything but it’s we need we got to go to a studio so if you could like share and subscribe ben would we not like that
it’d be nice thank you i’d also like to get paid as you can see here we got our beautiful artichokes look at these bad boys huh isn’t that nice probably from 150 mi up the road in Castroville California that’s probably where they came from maybe not they’re probably all from Mexico it doesn’t matter at this point who cares you got to start cleaning it up so what we’re going to do is we’re going to take our scissor see these leaves on the stem here chim chim chim chim chim chim ch all of these leaves that look like they’re really like not strong or really kind of part of it that’s the stuff you want to kind of get rid of here the stem we’re going to boil them but you got to peel the stem because what happens is you can eat the stem the stem is edible however you want to peel it because this is very woody not good see how you get to that Ben clean up really nice now what we want to do take our knife cut a piece off the end of the stem just like that nice fresh cut okay now you think it’s over it’s not what there’s more so you got to take your knife and you’re going to cut about a quarter off the top there’s more you got to start trimming you want to get these little spiky pointy leaves see how that’s pointy you don’t want that that’s a prick no one needs a prick in their life okay be careful you don’t want to chop up your leaves like a maniac here there’s people walking by they’re wondering what the hell’s going on back here i’ll tell you what’s going on back here a beautiful recipe for a sama what do you think you’re making what are you making back there nothing zero okay anyway Ben now your artich choke is nice and cleaned up so we’re just going to repeat the process but look at all the leaves down here you don’t want these these are garbage trash trash trash trash trash trash trash where do artichokes rank for you as a vegetable
i actually love them when you’re dealing with an Italian household they stuff them with breadcrumbs parmesan loatelli cheese a little bit of sausage fresh chopped parsley and then they steam them or they make them plain and they do a little melted butter and you dip it in a little butter da da da however we’re doing them a little different if you have been to a Hillstone restaurant establishment there’s a lot of different names bandera what are some of the other ones lince you stands they have an amazing grilled artich choke which is kind of what we’re emulating this after i I love artich choke hearts do you love artich choke hearts
marinated artichoke hearts i mean 2 minutes give me 2 minutes and they’re always They’re always beeping for me Ben i’m so sorry all right so listen what I like to do you can boil them whole however I like to cut them right down the middle gives a nice even cooking you see all this all the fuzzies you can take those out now however I would recommend you boil it first because then they’re going to come out nice and easy you’re going to see once they boil and they come out we’re going to take our spoon and gently just take that right out and clean it all up and you are going to have an absolutely beautiful artich choke but like look at this look how nice that is man huh so now that you have your artich choke split down the middle like this you’re going to boil a pot of water we’re going to throw them in there with some lemon some garlic a little salt and we’re going to boil them for about a half hour and then once they’re done you take them out we’re going to the grill baby how about it huh got to light my cigar very important am I going to get an A card at this restaurant no i’m probably getting a D but you’re going to have a great meal and we’re going to hang and have a nice cigar you know what we should do
what let’s do a couple curls tell me how the form is
nice yeah good super nach good pronache
how do you feel about this
you know I’d love for you to be a little more controlled on the way down i think you’re going to get a lot more out of the lift
how do you feel yeah how do you feel
i feel like I need a drink i don’t know [Music] this is a workout little venos scallopino and we’re going to the top how you done how’s the water the water’s boiling
oh we got to get
Hang on hang on half hour’s up we’re pulling out the chokes just drain some of that water off listen a half hour you definitely going to get them tender if you want to put a little fork in there if it goes right in it’s tender you’re ready to go here’s our fuzzy this is going to come out you don’t want to eat that just gently see how soft it comes out got to be gentle so here’s what we’re going to do little olive oil little salt little pepper once you got it all olive oil up salt pepper I want you to bring your grill benamite I eyed it
even with my sunglasses 400° uncanny so once you got it up to temp you’re going to put these on the grill at anywhere from like 4 to 6 minutes once you start getting a little char on them you know you’re good to go let me tell you something yes that’s a Harley-Davidson in the background that’s a father who hasn’t seen his son in 5 years rolling up with a little gift and he’s not going to see him for another 5 years
if you had to pair this as an appetizer with any entree what would it be
ooh that’s great um nice chicken dish you know like following little entree maybe a nice fish maybe a nice sea bass a a red snapper
oh what do you think about that sounds fantastic maybe we’ll make a red snapper in the coming episodes we don’t know i got my great Jones pan the reason why I’m telling you this is because it’s one of the best nonstick pans uh if you buy this we get to spend a little time on the beach cuz we get a couple of bucks it Listen do something for us i’ve done it all for you you’ve done nothing for me we’re going to put this on our stove top there
so just so you know you’re completely off camera i’m on camera right now but I got the burner over here all right whatever got a little Italian breadrumb and we’re going to go right in our pan take a little of this graza just going to do a little little drizzle and we’re going to toast up our breadcrumbs should we do a little flipperoo
let’s do it there you go let’s let them go baby all right Ben you ready for the reveal here huh we think we got a little char on this side what do we think
probably yeah oh how’s your mother doing all right good oh that’s what we’re looking for all right we’re ready ready for some magic we’re going back to our olive oil just do a nice drizzle little salt little pepper toasted breadcrumbs do you think it ends there
no way
no way cigar in the mouth microplane on the Amazon shop everything is on the Amazon shop parmesan reo stop come on look at that give me a break we’re done listen I don’t care if you’re serving it as an appetizer or a main course but when you get grilled artich chokes a little toasted Italian breadcrumb and parmesan reaniano grated across with a little lemon ioli with bomba in it i mean forget about it your day is going to be spectacular your family is going to love you that much more if you want the recipe as always it’s in the description below and from my house to yours bone appetite i don’t know i always feel like people who really know how to do it they got the rag over the shoulder maybe is it the shoulder
i don’t know i feel like it’s better like that
i mean you look super professional
that’s what I’m saying
that’s what I’m trying to say
do most chefs have a Lacass shirt or
No
no i haven’t seen that on the bear
do they have a cigar i’m pretty sure this is a health violation
i’m confident i’m not sure if that’s pepper ash
1 Comment
Mmmmm, love artichokes. Excellent job.