Today we have a pretty big post for you. A lot of “firsts” are happening for us today. We have our FIRST re-design finished and looking fiiiinnneee, and we have our first little how-to video. We have a lot to cover today. So let’s start with these Grilled Artichokes. Artichokes are kind of intimidating if you don’t know how to clean them. So we have made this quick little video for you guys so you can see how easy it is, and then make them all the time!
Ok. That was fun right? Our FIRST EVER VIDEO OMG! I learned a whole lot about making videos while making that video. Wow. We are really excited to have more and more videos with better and better stuff. You guys just wait. Anyway, now that you know how to properly clean and artichoke you should make this simple Grilled Artichoke recipe. We paired ours with clarified butter (obvious and delicious choice), and garlic aioli. Delicious.
Before we get to the recipe, I just want to run some things by you about our new digs. Do you like it? We have been working on this re design FOR LIKE EVER. I am so happy it’s finally here! We have a couple new sections that you didn’t see last time that we are excited about. Recipes will soon begin to fill them all up, don’t worry. We also starting hanging around google+ and tumblr for fun. We also totally re-vamped our email situation. So if you were subscribed to our emails before, I am sorry they were so ugly, now they are pretty. So if you have not subscribed to our email list now is a good time.
For re-design fun, you should go look at and roll over on our about page. It’s pretty cute. Our contact page is my next favorite. We used some friends of mine to make all this jazzy jazz happen. So if you need some design work done, please go see them, ok?
4 cleaned globe artichokes
2 quarts vegetable stock
1 (750) bottle dry white wine
2 lemons, juiced
1 orange, juiced
5 sprigs thyme
2 sprigs oregano
5 black peppercorns
3 juniper berries
2 cloves garlic, lightly crushed
1/4 cup extra virgin olive oil
roasted garlic aioli:
1/2 juice of lemon
2 teaspoons Dijon mustard
3/4 cup salad oil (vegetable oil is fine)
2 heads roasted garlic, removed from husk
salt and pepper to taste
1 cup (2 sticks) salted butter, cut into small cubes
1. Place artichokes into a large pot and add remaining ingredients, except olive oil. Stir and bring mixture to a boil. Once boiling, reduce heat to medium-low and simmer for 30 to 40 minutes or until artichoke hearts, in each half, are fork tender.
2. Remove artichokes from liquid and brush with oil. Season with salt and pepper.
3. Place halves on grill, cut side down, and grill for 3 to 4 minutes. Flip and continue to grill for 2 minutes. Remove from grill and serve with aioli and butter.
4. For aioli: Place egg, lemon juice and mustard in a blender and pulse until smooth. With the motor running begin adding oil, in tiny, slow drips, waiting for the mixture to emulsify before adding more. Continue until all oil has been use and mixture is thick. Add roasted garlic and pulse until desired consistency has been achieved. Season with salt and pepper.
5. For clarified butter: Place butter in a pot and melt over medium-low heat Once fully melted the milk solids should sink. Skim foam off top and ladle clear butter into a serving container. You can also strain mixture through a coffee filter, but should press the mixture through, as you’ll press the solids through, leaving you with cloudy butter.