Grilled Drunken Artichokes

Submitted by Maito

"After half a bottle of wine, you'd be drunk too! Time does not include marinating overnight."

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Serves: 2-4

ingredients

• 2 large artichokes (or 4 medium)
• 1 1⁄2 cups white wine (about 1/2 bottle)
• 1⁄4 cup white balsamic vinegar or 1/4 cup white wine vinegar
• 2 tablespoons brandy
• 1 lemon, juice of, 1/2
• 1⁄4 lemon, zest of
• 1 shallot, chopped
• 1⁄2 teaspoon Dijon mustard
• 1⁄16 teaspoon cayenne pepper
• olive oil, for brushing the artichokes

directions

1. Steam artichokes until tender and leaves come off easily, 45 minutes to an hour. I like to use a pressure cooker to save time (usually takes 10-15 minutes). Be careful not to overcook, or they may fall apart during grilling.
2. Remove artichokes from the pot and let cool. Cut the artichokes in half lengthwise (top to bottom).
3. Measure wine, vinegar and brandy in a glass measuring cup. Add lemon juice, lemon zest and shallot.
4. In a small ramekin, mix mustard and cayenne pepper. Whisk in a little of the wine liquid (this should help make them more well dispersed). Add mustard mixture to the rest of the liquid in the measuring cup, and whisk.
5. Pour marinade into a large ziploc bag. Add artichoke halves and refrigerate approximately 24 hours, turning once half way through marinating time. This usually works best if you set the ziploc bag on a plate with all the halves spread out in one layer.
6. Remove artichokes from marinade. Pour off excess by tilting them with the stem pointed at the ceiling. Bring to room temperature.
7. Warm artichokes for about one minute in the microwave; brush both sides with olive oil.
8. Grill artichokes 4-5 minutes per side, or according to your grill. These have a delicious flavor of wine and barbecue, and are great enjoyed as is. Alternately, you can serve these with your favorite dipping sauce.

Reviews

[2Bleu]

This recipe made it into our Book #231450. 4/4/08 - Double Kudos! An absolutely marvelous artichoke recipe. The lemon flavor is abundant yet not overpowering. The same for the 'drukeness' (or alcohol). Very smooth. We did substitute white rum for the brandy, but otherwise made to specs. Maito, you've done it again. Thanks so much for posting.

 

[breezermom]

Served this with grilled filet mignon, and the artichokes were fabulous! The steak had a garlic butter sauce, and used a tad on the artichokes and we were in heaven! Thanks for sharing! Made for For Your Consideration game on Yuku!

 

[SarasotaCook]

I did marinate mine 24 hrs and they were great! Full of flavor. The only thing I changed was I served mine with a little drizzle of melted butter over the cut sides. That was it.They turned out great. very easy to make. <br/><br/>I served mine with chicken I marinated in garlic, oregano and lemon and topped with a feta sauce, so all the flavors were similar but the artichokes made a wonderful side dish to this dinner.<br/><br/>Thx for a wonderful way to make artichokes. They were well enjoyed by everyone and they will be on my list to make many times over. 5 plus stars.<br/>Kim

 

[mersaydees]

Made as posted. Will be popular around here during barbeque season! Thanks Maito! Made for Please Review My Recipe Tag.

 

[FLKeysJen]

Kudos to the chef! I was thrilled to see this imaginative use of the contest ingredients and that someone went up to the challenge of working with fresh artichokes. These are TO DIE FOR...with the caveat that they taste strongly of alcohol. If you don't like the taste of wine, you will not enjoy the dish. If you enjoy the taste of wine, but wonder if any dish is worth "wasting" a half bottle of wine, I assure you that this one is well worth it. The directions are well-worded and a joy to follow. The balance of ingredients was exactly "right on" and my only constructive criticism would be to change the serving size to two servings. I could have eaten all four pieces myself it was so good, and I think both my husband and I were afraid to leave the table lest a piece be stolen by the other!