Reviews n' Recipes #1 - Marinated Artichokes

A few years ago Scott and I along with Pam and Mike a couple of great friends went to Monterey California for a fun vacation. A gentleman at the airport recommended a restaurant there, The Fish Hopper. He told us to make sure and hit the happy hour from 4 to 6 pm because of the great deal on appetizer’s and drinks. This was one of the best recommendations we have ever received. The four of us discovered the best artichokes we had ever eaten. Pam being a fabulous cook was intrigued with the amazing flavors, so shortly after returning home she experimented with ingredients and came up with a fabulous recipe. Scott and I went back last summer during a business road trip and tried the artichokes again, both of us commented that we were amazed that we liked Pam’s recipe as well if not better than that of Fish Hoppers.

This is the best appetizer I have ever tasted, and I have sampled many. Warning! Serving them for the first time to family and friends make copies of the recipe, because they will insist on a copy. If you want to win over guests this is a sure to please. While grilling the aroma is so amazing it brings neighbors out of their houses with wonder and longing.

Thanks Pam for your brilliance in putting together my family’s favorite recipe, and for allowing me to share it with others on this blog. If you have any questions about the recipe, Pam’s e-mail is chefpamj@gmail.com.

Marinated Artichokes

Recipe By Pam Jorgensen
Serving Size: 4 Preparation Time: 1:30
Categories: Appetizers

2 artichokes -- trimmed & steamed
4 cloves garlic -- peeled

1 Tbl oil

12 each peppercorns

Marinade:

2 1/2 ounces balsamic vinegar
6 ounces olive oil, extra virgin
3 cloves garlic -- minced fine
2 teaspoons sugar
Dash salt

Trim base with sharp knife allowing the artichoke to sit flat. Using kitchen shears trim the sharp tips and the top third leaves of artichokes. Slice off the top and spread open a little. Cook the artichokes either by steaming or boiling. Cover tightly to steam, add about 1 Tbl. Oil, a few garlic buds, or a couple dashes of garlic powder as well as 6 to 10 peppercorns. The artichokes are cooked when an outside leaf will pull off easily, approx. 45 to 60 minutes.

While artichokes are cooking, prepared marinade. Put the marinade ingredients in a blender and pulse until just emulsified. Pour liquid into zip lock baggie. (Two artichokes, halved, will fit well in a large zip bag.) When the artichokes are cooked, remove from heat. Using tongs, turn artichokes upside down to drain hot water from leaves. Using care cut the artichokes in half, cutting through the stem to the top of the artichoke. At this time, scoop the choke out, and then put the hot artichokes into a zip lock baggie with the marinade.

Put the baggie in the fridge overnight to marinate. It will keep nicely for 12 to 24 hours. After that, the quality decreases greatly.

Turn the grill on high heat. When well heated, turn off one half of the grill, placing the artichokes on the half with the heat turned off. Turn once or twice, browning nicely. Remove from grill and serve with an aioli dip or two of your choice.

"Marinated Artichokes"
Source: "Idea based on great artichokes tasted in restaurant in Monterey, CA."

Yield: 2 each Start to Finish Time: 24:00

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Per serving: 531 Calories (kcal); 55g Total Fat; (89% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 61mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates

Serving Ideas: Serve with Aioli, melted butter, sour cream or their condiment of your choice.


Aioli Sauce

Scott’s Favorite
Recipe By Pam Jorgensen
Categories: Appetizers

1 cup mayonnaise
4 dashes garlic powder
4 dashes salt and white pepper
4 dashes curry powder
1/2 teaspoon sesame seeds, black

Whisk the seasonings into the mayonnaise. Let mellow approximately 15 minutes minimum. Taste and correct the seasonings, if necessary.

Yield: 1 cup
My favorite, both are great. Make both and see which you prefer.


Old Bay Aioli Sauce

Recipe By Pam Jorgensen
Categories: Appetizers

1 cup mayonnaise
2 dashes garlic powder -- to taste
1 teaspoon Old Bay Seafood seasoning -- to taste
salt and white pepper -- to taste

Whisk the seasonings into the mayonnaise. Let mellow about 15 minutes minimum. Taste and correct the seasonings.

"Sauce for Marinated Artichokes" Yield: 1 cup

I am so fortunate to have such cool talented friends, Thanks Pam and Mike!

We want to hear how much you liked it so be sure to leave your own Rave Review of Marinated Artichokes or share your own recipe by posting a comment to this blog or emailing me at dshaw@infowest.com. Enjoy!


Salute,

Danna