Charred Artichokes

RECIPES | JUNE 2020

artSAVOR 75

Charred Artichokes

I recently was in Paseo Robles with friends for an art event right before the lock down in early March. I discovered a beautiful house overlooking Morro Bay for our stay. We located the local farmers market where I’m not exaggerating, I found the most beautiful artichokes ever! They were so perfect and so fresh. The thought of grilling them on the patio with that stunning view of the bay with its famous rock was exciting and my mouth was watering in anticipation. I also picked up a Woodford Reserve Double-Oaked Bourbon to start our delightful evening, which we enjoyed while getting the artichokes grill-ready by cleaning and steaming.

I am literally not exaggerating that the end result was the best charred, smoky flavor that I have ever had yet enhanced by my versatile artSAVOR 75. Ok, maybe the view had something to do with it too. Are you ready for some splash of flavor? I am thrilled to share the recipe for these mouthwatering delights. In your mind’s eye, you may even catch a glimpse of Morro Bay! Be creative and have a Blast!
artSAVOR 75 Ingredients

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Dill, Parsley, Leek, Basil, Salt, Pepper, Herbs & Spices

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MENU | Simple Summer Dinner
Starter, Appetizer, Side, Simple Summer Dinner

Serves 12

INGREDIENTS

Artichokes
5          Artichokes, rinsed
1T        Salt
1          Bowl of cold water
2T        lemon Juice

Citrus Vinaigrette
2T        Parsley, chopped
1T        Shallots, finely chopped
2T        Champagne Vinegar
¼C       Lemon Juice, freshly squeezed, more if needed 
3T        Olive Oil, more if needed
¼C      artSAVOR 75, mixed with olive oil, (see directions below)
Salt and Pepper to taste, be generous with salt

KITCHEN ESSENTIALS

Steamer basket
Grill Grid

DIRECTIONS

Step 1  | Citrus Vinaigrette
Whisk together parsley, shallots, lemon juice, artSAVOR 75 and oil in a bowl
Season with salt and pepper
Set aside for the flavors to develop

Step 2  |  Artichokes – clean & trim
Add lemon juice to the bowl of cold water
This cold bath of acidulated water will prevent the artichokes from turning dark
Cut about half off the top across each artichoke
Dip in cold lemon water to keep them fresh and vibrant
With a sharp scissors, Remove the bottom of the stem
Remove the outer fibrous skin of the stem and bottom of artichoke
Remove the bitter, stringy tough, fibrous leaves from the bottom
Return each trimmed artichoke the cold lemon water bath
Using a sharp paring knife, clean the fuzzy spines in the heart of artichoke
These are inedible
Place them all in lemon cold water, until ready to steam
You may cut them in halves or quarters

Step 3  |  Steam Artichokes
In a large pot bring salted water to a medium boil
The water should not touch the bottom of the steamer basket
Place artichokes halves in the basket
Gently steam for 15-20 minutes depending on the size of artichokes
They are done when the stem or heart is easily pierced with the tip of a paring knife
Remove artichokes from steamer and allow to completely drain

Step 4  | Grill Artichokes
Heat grill grid over high heat
Char the artichokes evenly on one side
Dress the grilled artichokes generously with the citrus vinaigrette
Arrange on a platter and serve immediately

artSAVOR MIXTURE

For even flavor in every bite, combine one entire package of artSAVOR with ¼C Olive oil.
Store unused mixture preferably in an airtight glass container in the refrigerator for future use.
artSAVOR blends mixed in oil will keep refrigerated for up to 90 days.

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