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August 2015 Grilling Newsletter

School may have started for most, but it still feels like the dog days of summer outside. Who wants to heat up and cook in a hot kitchen? Take your favorite recipes outside to the grill! There are so many things you can cook over an open flame and we’ve shared a couple of our unique recipes in August’s newsletter.

Since this is a great time to experiment and get ready for tailgate season we’ve put all of our spices on sale! Try a new flavor and stock up on old favorites before September 12th. We have some additional great grilling recipes to get the ideas flowing.

Grilled Artichokes with lemon butter

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Grilled Artichokes with Lemon Butter

This is a great variation on simple steamed artichokes. The toasty flavor is worth the extra time.

Grilled Artichokes with Lemon Butter

    Prepping the Artichokes
  1. Trim the stem ends of the artichoke.
  2. Fill a large pot with 4-6 cups water. Should be 3 inches up the side of the pot.
  3. Insert a steamer basket or colander to hold the artichokes.
  4. Place artichokes in basket, cover with a lid and bring pot to a boil.
  5. Cook on high for 30 minutes (your cook time may vary) until the stems feel tender but not mushy. Testing with a fork is fine. It’s should insert firmly but easily.
  6. Let artichokes cool completely.
  7. Once cool, slice each one in half lengthwise.
  8. Now the fuzzy “choke” needs to be removed. The choke is the inner part of the leaves that is soft and furry but is not edible. Cut around the choke area with a sharp knife taking care not to cut through. The slice resembles a smile. Using one hand on the leaves and one hand to hold the artichoke in place, grab the inside purple leaves. Pull down towards the fuzzy choke area. The entire choke and purple leaves should pull out. Make sure all the fuzzy choke hairs are removed completely.
    Grilling the Artichokes
  1. Preheat grill on medium heat.
  2. Drizzle artichokes with olive oil on both sides.
  3. Sprinkle with 2 tsps of Original Super Chunk and place cut side up on a medium grill.
  4. Cook 10 minutes until lightly browned.
  5. Flip to cut side down and cook another 10 minutes.
  6. For dipping sauce, melt butter and add the juice of both lemons and tsp of Original Super Chunk.
  7. Pour sauce into a bowl for serving.
  8. Serve all artichoke halves on a single platter with dipping sauce and an empty plate for the leaves.

Prep Time: 10 minutes - Cook Time: 1 hour, 10 minutes ; Yield: 8 servings
Serving Size: 1/2 an artichoke

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