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.
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
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
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By roxyshaw21_11989660
Port Charlotte, 48
on November 05, 2009
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I was hoping that this recipe was going to turn out good but it was too tough.
By mgoldberg_12002878
Golden, 44
on July 21, 2009
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As shown it just didn't work. Did this 2x, first time following exactly did not cook enough to eat at all. Second time tried in on the grill with a combination of direct head and indirect heat (chamber at 400F still so underdone they were not edible. Third time, cut in half, pealed out the hair andI par boiled in acidulated water for 5 minutes, patted dry and coated with evoo salt and pepper, then used the combined roast-broil on my grill at medium heat for 8min. WOW they had the great artichoke flavor with some wonderful smokiness from the outer leaves browning. Still supper easy to do.
By rfbrx_11991350
st Petersburg, 48
on July 15, 2009
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Whoops!
I followed this recipe to the letter and its perfect for turning a perfectly good artichoke into a decorative giant pine cone! All of your other of your recipes Alton have been perfect....is there a step missing in your written description?
We'll continue to watch and admire you on Good Eats, Iron Chef and practice your recipes; but as far as the chokes script goes...we'll just have salad...and use this recipe for making Christmas decorations.
all the best and respect,
rfbrx@aol.com
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