Grilled Artichokes with Lemon-Mint Dipping Sauce RecipeOrigin: Britain Period: Modern |
Ingredients:
4 medium artichokes (about 225g apiece) 
Grilled Artichokes with Lemon-Mint Dipping Sauce Preparation:Method:Prepare the artichokes by cutting-off the stems and the top 1 cm from each one (these can be reserved to make stock if desired). Using a pair of scissors trim and discard the pointed tips from any leaves. In a large pan bring about 2.5 l of water to the boil. Add your artichokes and cover with a lid. Cook for about 20 minutes, until the bases of the artichokes are tender when pierced with a knife. Drain and leave to stand (upside down) on a large plate. When the artichokes are cool enough to handle quarter lengthways then scrape out any fuzzy 'chokes' from the middle and remove any pointed leaves at the heart of the artichoke. If desired, this preparation can be done four or five hours beforehand. Simply cover the prepared artichoke with clingfilm and refrigerate if not using immediately. To create the dipping sauce mix together the lemon juice and mustard then season with salt and pepper to taste. Whisk in the olive oil and mint. Taste again and add more salt if needed. If the mixture is a little oily for your taste add a splash of white wine vinegar. Remember to whisk the sauce once more before using. Finally, heat up your grill (or you can use a barbecue) and when hot place your prepared artichokes on the rack, making sure to brush them with oil, then slide under the grill. Grill for about 2 to 3 minutes on each site until the artichokes are lightly browned on each surface. When done pour the dipping sauce into a bowl place this in the centre of a large plate and arrange the grilled artichokes around the rim of the plate. You can garnish with sprigs of mint and wedges of lemon or lime, if desired. |
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Other recipes with artichokes and Dijon mustard as primary ingredients: Lamb Tagine with Artichokes Alii Artichoke Casserole Pork Belly with Artichoke and Lemon Caws Pob Grilled Artichokes with Lemon-Mint Dipping Sauce Patellam ex holisatro Wasabi and Mustard Seafood Sauce Mediterranean Lamb in a Dijon Mustard Sauce Samaki wa Kapaka Poisson Yassa Mouton Yassa Antipasto Rice Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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