Grilled Sangria Artichoke with Balsamic Dressing

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I have posted a grilled artichoke recipe before HERE but this version was so delicious – it warranted its own post.  I found these beautiful Sangria artichokes at the supermarket & couldn’t resist them.

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They are green and maroon & huge.  The sign at the store said they had “more meat & a bigger heart.”  What lady could walk away from that?  🙂

As it turns out, they really do have more meat, a bigger heart & a very tiny choke (the hairy part).  <insert second sexually charged joke here>

So easy to make & delicious & healthy & bizarrely filling.  I had 1 1/2 last night for dinner & I was stuffed.   I went and bought three more today.  These are FAR superior to the run of the mill, every day green artichokes.

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Grilled Sangria Artichoke with Balsamic Dressing

Ingredients

Sangria artichokes

Olive oil

Garlic

Parmesan

Parsley

Easy Homemade Balsamic Vinaigrette Salad Dressing

INGREDIENTS

1/4 cup balsamic vinegar

3/4 cup olive oil

2 garlic cloves – minced

2 TBS honey

1 TBS Dijon mustard

1/2 tsp salt

1/2 tsp freshly ground pepper

DIRECTIONS

Whisk together.

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DIRECTIONS

Bring 2-3 inches of water to a boil in a pot fitted with a steamer insert.  Trim the tiny, loose leaves from around the stem.  Place the artichokes in the steamer – stems UP.  If you have no steamer – just place the artichokes in the pan stems down.  Cover the pan & steam for about 30 minutes or until a knife slides easily into the stem.

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Cool & then cut them in half.  Pour a little olive oil on a plate & put some minced garlic in it.  Coat the artichokes in the garlic oil & then simply grill – on a grill or a grill pan or even in a frying pan – for about two minutes.  Flip for another two.  Serve drizzled with balsamic dressing, grated Parmesan & chopped parsley.

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Grilled Artichoke with Lime, Cilantro & Jalapeno Aioli

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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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.

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Grilled Artichoke with Lime, Cilantro & Jalapeno Aioli

INGREDIENTS

Artichokes

lemon (or lime)

garlic

olive oil

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DIRECTIONS

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.

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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!

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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.

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Lime, Cilantro & Jalapeno Aioli

INGREDIENTS

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)

DIRECTIONS

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.

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