Cost: $20 and under
Serves: 4
Prep Time: 1 hour-24 hours
Cook Time: 25-30 min.
Difficulty: 1
These artichokes saved my weekend! I made two disappointing meal ideas in a row. It is not that they were bad, it is just that theoretically they should have been much better. I had based them on two older ideas that came out amazing but playing it safe did not work out at all. The meals were just OK. I made some adjustments to them and will try them again but it seems I have better luck with brand new ideas based totally in the moment. These Grilled Spicy Orange Artichokes were just plain amazing! They were so good they needed no dipping sauce of any kind but I found myself dipping the leaves in the marinade anyway! Enjoy, I know you are going to!
These artichokes saved my weekend! I made two disappointing meal ideas in a row. It is not that they were bad, it is just that theoretically they should have been much better. I had based them on two older ideas that came out amazing but playing it safe did not work out at all. The meals were just OK. I made some adjustments to them and will try them again but it seems I have better luck with brand new ideas based totally in the moment. These Grilled Spicy Orange Artichokes were just plain amazing! They were so good they needed no dipping sauce of any kind but I found myself dipping the leaves in the marinade anyway! Enjoy, I know you are going to!
Ingredients:
Artichokes
2 large artichokes (petals trimmed, top 1 1/2-2 inches of artichoke cut off)
2 large artichokes (petals trimmed, top 1 1/2-2 inches of artichoke cut off)
2 tbsp freshly squeezed orange juice (for water)
Marinade
1/3 cup 1 tbsp extra virgin olive oil
2-3 garlic cloves (minced, 1 tbsp)
2 chipotles in adobe sauce (diced)
2 tbsp sour cream
1 tbsp mayonnaise
1 tbsp fresh cilantro (diced)
2 tbsp 1/2 tsp freshly squeezed orange juice
1/4 chipotle flakes
1/2 tsp hot Hungarian paprika
1 tbsp brown sugar
1/8 cumin
3 drips liquid smoke
3/4 tsp kosher salt
1/2 tsp fresh crack pepper
Optional Dipping Sauce
1/3 cup 1 tbsp extra virgin olive oil
2-3 garlic cloves (minced, 1 tbsp)
2 chipotles in adobe sauce (diced)
2 tbsp sour cream
1 tbsp mayonnaise
1 tbsp fresh cilantro (diced)
2 tbsp 1/2 tsp freshly squeezed orange juice
1/4 chipotle flakes
1/2 tsp hot Hungarian paprika
1 tbsp brown sugar
1/8 cumin
3 drips liquid smoke
3/4 tsp kosher salt
1/2 tsp fresh crack pepper
Optional dipping sauce
Mix all ingredients in a small bowl, cover and chill until ready to use.
Artichokes
Fill a deep sauce pan with water until full enough to fully submerge artichokes. Add 2 tbsp orange juice and bring to a rolling boil. Add artichokes to boiling water cover and cook 15 minutes or until bottoms can be easily pierced.
Artichokes
Fill a deep sauce pan with water until full enough to fully submerge artichokes. Add 2 tbsp orange juice and bring to a rolling boil. Add artichokes to boiling water cover and cook 15 minutes or until bottoms can be easily pierced.
Drain artichokes, cut in half lengthwise and carefully cut out all of the fuzzy center and pull away any purple petals.
Mix ingredients for marinade in a small bowl. Place artichokes petal up in a a large seal able container or plastic bag and drizzle marinade over artichokes and down into their petals. Sit in refrigerator and let marinate for 1-24 hours.
Preheat grill to medium heat. Remove artichokes from container and pour left over marinade into a small bowl. Place artichokes cut side down onto grill and cook for 5-7 minutes or until browning. Flip artichokes over and brush artichokes heart and petals with left over marinade . Grill an additional 3-4 minutes or until petals are charring.
Serve warm with a lime butter dip!
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