grilled artichokes with lemon dressing

Grilled Artichokes with Lemon Dressing & Pecorino

Artichokes are in season in spring and are a delicious additions to delicious dips, pasta, pizzas or eaten on their own. I grew up eating them steamed, peeling them leaf-by-leaf and dipping them in robust Italian dressing or Hollandaise. This recipe puts a spin on that by pairing steamed artichokes with a bright, lemony sauce and pecorino cheese. If you have read some of my other recipes then your probably know that I am a firm believer anything is made better with the addition of cheese. When buying artichokes, pick firm ones with tight leaves and bright green in color. Store artichokes in the refrigerator for up to two weeks after purchasing.

 

Ingredients:

For the artichokes:

4 medium artichokes, rinsed

2 tablespoons unsalted butter, melted

 

For the lemon vinaigrette:

4 cloves garlic, chopped

½ cup extra-virgin olive oil

4 tablespoons unsalted butter

1 teaspoon lemon zest

2 teaspoons freshly squeezed lemon zest

1 tablespoon chopped parsley

kosher salt

3 tablespoons pecorino cheese

 

Instructions:

For the artichokes:

Using kitchen shears trim the sharp tips off the leaves. Remove any small leaves at the bottom of the artichoke and trim the stem. In a large lidded pot fitted with a steamer basket, add enough water to reach 2-inches up the pot and bring to a boil over medium-high heat.

Add the artichokes upright to the pot then cover and steam until the bottom leaves pull away easily, about 35 to 40 minutes.

Remove the artichokes from the pot and cut in half lengthwise. Heat a grill or griddle on medium-high heat. Brush the artichokes with the melted butter then place on the grill or griddle cut side down and cook until slightly charred, about 5 minutes.

 

For the lemon vinaigrette:

In a small pan over low heat, add the olive oil and garlic. Fry the garlic, stirring occasionally until it is crispy and golden brown, about 10 minutes. Spoon the garlic onto a paper towel lined plate and remove the oil from heat. Let the oil cool slightly then whisk together with the butter, lemon zest, lemon juice and parsley.

 

To serve:

Arrange the artichokes cut side up on a plate, season with salt and pour half of the dressing over the top. Sprinkle with pecorino and the crispy garlic and serve with the remaining dressing on the side.

 

Serves 4. 

artichoke
 
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