All Photos © Christine Elise McCarthy 2013
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Nothing complicated about these. And they are crazy good. I quartered one & halved the other. I recommend cutting the artichokes in half as the quartered one fell apart a bit.
Grilled Artichoke with Lime, Cilantro & Jalapeno Aioli
lemon (or lime)
Trim the small, lower leaves from the artichokes & cut in half. Scoop out the hairy choke & the sharp-tipped inner-most leaves & discard. Squeeze lemon (or lime) on the cut side to stop the artichokes from browning.
Boil about an inch of water in a deep soup pan & place the artichokes in upright, stems down and cover. Steam (making sure you do not, as I did, boil all the water away & burn the outer part of your artichokes) for about 20 minutes or until tender. Remove & let cool. Gently squeeze any excess water out.
My artichokes look already grilled here because I burned them a bit by mistake – by letting the water they were steaming in boil away. If this happens to you – be more concerned about your PAN than the vegetables. These guys were still VERY tasty!
Pour some olive oil in a dish & mix in some minced garlic and S&P. Coat the artichokes with olive oil & garlic & simply grill them on a grill or on a grill pan until you achieve the desired level of charring. Serve with Lime, Cilantro & Jalapeno Aioli.
Lime, Cilantro & Jalapeno Aioli
1/2 cup mayonnaise (I used half regular & half low fat)
2 garlic cloves
1 TBS Dijon
pinch of salt
2 tsp lime juice
1/4 cup cilantro
1 TBS diced jalapeno (optional)
Blend until smooth. Garnish with lime zest, cracked pepper and/or more jalapeno.
Proceed to slather this all over anything in the house – not excluding the dog – and lick, devour or otherwise ingest it – casting all dignity aside.