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 a great recommendation!
Pam being a fabulous cook was intrigued with the amazing flavors, so shortly after returning home she experimented with ingredients and came up with this fabulous recipe.
Scott and I went back to Fish Hopper 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.
If you want to win over guests this is sure to please. While grilling the aroma is so amazing it brings neighbors out of their houses with wonder and longing.
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
- - - - - - - - - - - - - - - - - - -
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
Get the Grill Out, it is Springtime!
Happy Yummy Trails,
Danna
No comments:
Post a Comment