Killer Grilled Artichokes With Garlic and White Wine Butter
"With garlic, butter and shallots this recipe will be sure to please any artichoke fan! Grilling gives these artichokes a nice smoky flavor."
photo by CHILI SPICE
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 artichokes, halved and choke scraped out
- 1 teaspoon salt & fresh ground pepper
- 1 garlic clove, minced
- 1 shallot, chopped finely
- 1⁄2 cup butter
- 1⁄4 cup white wine (a dry wine)
- 1⁄4 cup parmesan cheese, grated
directions
- Preheat and outdoor grill for low heat.
- Meanwhile, bring a large pot of water to a boil. Place the artichokes into the boiling water. Boil for about 30 minutes, or until a fork is easily inserted into the stem of the artichokes. Drain and set aside.
- Melt butter in a small pan over medium heat, add the garlic and shallot. Cook just until fragrant, remove from heat. Add white wine, salt and pepper (to taste) and stir to combine.
- Place the artichoke halves onto preheated grill. Brush some of the melted butter mixture onto them. Cook for 5-10 minutes, brushing with butter mixture often, until lightly toasted. Remove from grill and sprinkle with parmesan cheese.
- Serve remaining butter mixture as a dipping sauce.
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Reviews
-
A great side to throw on the grill with a steak. Easy prep, impressive taste. -
Hubby and I thought this was good. I am not experienced with artichokes, this was my first time ever using fresh ones, and I did not realize tha tyou don't get very much out of 1 artichoke. I made the full recipe, and like hogs, we ate the whole thing ourselves, 2 halves each. I served it with grilled chicken. The sauce for this is very good, and I think would be good on most anything from pasta, to other meats, etc. etc. Thanks for posting.
RECIPE SUBMITTED BY
I AM A MARRIED MOTHER OF 3. COOKING IS A PASSION OF MINE. FINE FOOD MARKETS AND GROCERY STORES ARE MY "HANG OUTS". I LOVE THE FACT THAT THERE IS NO END IN LEARNING. I ENJOY THE WHOLE PROCESS OF COOKING, FROM FINDING A NEW RECIPE, GROCERY SHOPPING, EXPERIMENTING -- RIGHT TO THE DINNER TABLE. MY FAMILY APPRECIATES THE EFFORT I PUT INTO MEALS WHICH IS A WONDERFUL REWARD. ~NO PICKY EATERS HERE~ MY CHILDREN'S MINDS ARE OPEN TO ALL TYPES OF FOOD (WHEN IN MEXICO MY YOUNGEST SON ORDERED QUAIL AT A RESTAURANT AND LOVED IT).
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