Food Network: Broiled Chokes

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Broiled Chokes
Recipe courtesy Alton Brown

Ingredients
8 whole artichokes
Acidulated water: 6 cups water with juice of 4 lemons
1/4 cup olive oil
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
Herb oil, optional, recipe follows

Directions
Preheat oven to broil setting.

Cut the top 1/4 off the choke and snap off the outer leaves until you reach pale green, soft leaves.
Using a spoon, remove the hairy choke from the center and discard. Immediately plunge in acidulated
water to avoid discoloration. Repeat with remaining artichokes. Drain the artichokes and spin to
dry. Toss in a bowl with oil, and season with salt and pepper. Lay the chokes out on a sheet pan
lined with foil and place on the lower rack of the oven, and broil for 5 to 6 minutes. Flip the

artichokes and return to the oven for 3 minutes. Eat as they are or marinate in herb oil for up to 2
days.

Ingredients
Herb Oil:
1/2 bunch parsley
1/2 cup packed fresh basil
1/2 bunch fresh thyme
1/2 cup packed fresh oregano
1/2 orange, zested
1 whole dried arbol chile
1 teaspoon whole black pepper corns
2 cups canola oil
1 cup extra-virgin olive oil

Directions
In a 1-quart mason jar, place all of the herbs, zest, chile, and
peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the

jar and cover with a kitchen towel. Let stand overnight.

Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain
oil into desired container.

Yield: 2 cups