TO ANYWHERE…RECIPES FOR MOBILE KITCHENS AND BARS
These are perfect for the camp kitchen as they can be prepped ahead and finished on the grill just prior to serving.
Ingredients
- 24 baby artichokes
- ½ stick unsalted butter
- ½ cup extra virgin olive oil
- 8 cloves garlic, peeled and finely minced
- 4 slices preserved lemon rind (a pantry staple you can find at local specialty grocers)
- Juice of 2 lemons
- Salt and freshly ground pepper, to taste
Preparation
Slice each artichoke in half and remove the thorny choke using a teaspoon. Steam the prepared artichokes until the leaves are easily pulled away from the center, about 20 minutes. Be careful not to overcook or they will be too soft and mushy. Remove from the heat and allow to cool before placing in an airtight container.
In a small saucepan, melt the butter then add the olive oil, garlic and preserved lemon slices and saute for 3 minutes. Remove from the heat and add the juice of both lemons. Pour over the steamed artichokes and allow to marinate for at least 3 hours at room temperature or overnight in the refrigerator.
When you are ready to finish on the grill, bring the marinated artichokes back to room temperature if they have been in the refrigerator.
Heat a grill to medium heat or around 400°F.
Remove the artichokes from the marinade and season with salt and pepper. Place artichokes on the grill, cut side up, until they are slightly browned, about 5 minutes. Turn over to grill the cut side for an additional 5 or so minutes, until slightly browned.
Serve warm.
