| Cuisine: Italian | Type: Side Dish | Serves: 2 as written |
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Source:
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Giada de Laurentiis |
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Attributes:
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Grill, Book |
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Comments:
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Obviously, this recipe can be scaled to any number of people. |
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Serving Suggestions:
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We serve these with any number of Italian grilled recipes ranging from chicken to steak to lamb. |
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Ingredients:
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2 Artichokes, trimmed Make a bain marie with: 1 cup water 1 cup dry white wine 3 rosemary sprigs 1 bay leaf 3/4 tsp. kosher salt 1 lemon, halved 1 tbs. olive oil For mayonnaise: 1/2 cup mayonnaise 1 garlic clove, pressed 1/2 tsp. anchovy paste 1 tsp. Dijon mustard 1 tbs. olive oil 1 tbs. fresh mint, chopped |
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Instructions:
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1. Prepare the bain marie in a stock pot and bring to a low boil. 2. Dress the artichokes by cutting of tips of leaves, removing any tough lower leaves, cutting the top 1/4th (or so) off, trimming the stem, cutting in half, and cleaning out the choke. 3. Boil the artichokes for 10 to 15 minutes, you want them cooked. Drain and cool. 4. Drizzle some extra-virgin olive oil in-between the leaves and rub on the cut artichoke. Sprinkle the same areas with some salt and pepper. 5. Grill over medium heat, leaf side down at first then turn and grill the cut side. You only need to cook long enough to develop some char. 6. Meanwhile, make a dipping sauce by combining the mayonnaise, pressed garlic clove, anchovy paste, Dijon mustard, olive oil and mint in a small food processor and blending until smooth. |
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2021-04-05