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Categories:
artichokes garlic rosemary thyme onion powder olive oil salt pepper light mayonnaise sierra nevada garlic ground red pepper cayenne pepper garlic ground grey salt ground black pepper
Viewed: 121 - Published at: 9 years agoIngredients
- 2 large artichokes, trimmed
- 1 tablespoon herbes de provence
- 2 medium garlic cloves (rough chopped)
- 2 sprigs rosemary (chopped fine)
- 2 sprigs thyme (chopped fine)
- 1 tablespoon onion powder
- olive oil
- salt (grey or sea)
- pepper
- 12 cup light mayonnaise
- 2 tablespoons sierra nevada mustard (I like the stout mustard or a brown mustard or grey poupon mix)
- 2 medium garlic cloves (minced)
- 14 teaspoon ground red pepper
- 14 teaspoon mexican cayenne pepper
- 14 teaspoon garlic powder
- ground grey salt
- ground black pepper
Method
- ***all times are approximate based on the size of the artichokes***.
- Prep artichokes by trimming the base (leave some of it because it's good), trimming leaves and leveling the top.
- Directions for this can be found on the internet.
- Using a 5 quart stockpot add water equal to about 1/4 full.
- Add herbs, garlic, rosemary, thyme & onion powder to water.
- Place a steamer basket (expandable kind) upside down into the water so that the legs are sticking up.
- Place the artichokes flat top down on the steamer basket so that the bottoms are pointing up.
- Cover and steam the artichokes until a knife set into the base of the artichoke can easily slice into the heart.
- Approximately 25 - 30 minutes at the longest.
- Remove and set aside.
- Discard water.
- While the artichokes are steaming make the aioli by mixing all ingredients together and setting into the refrigerator for about 15 minutes.
- Let stand about 5 - 10 minutes (careful, they will be hot) then using tongs, hold the artichoke stem up and slice the artichoke in half through the center of the heart.
- Cut out the choke part (purple) and the hairy top of the heart.
- Drizzle lightly with olive oil on both sides and season with cracked pepper & salt.
- Using a hot grill outdoors, set the artichokes with the leaves side down and grill for about 5 minutes.
- Then turn them over and grill them on the heart side down for 5 minutes or until nicely charred & grill marks are noticable.
- Serve 1/2 artichoke per person as a side for dinner or appetizer.
