Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.



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Grilled Marinated Artichokes

Maggiano's Little Italy Recipe

Cooking the Artichokes:
2 artichokes, trimmed & cleaned, see procedures below
7 cups water
2 garlic cloves, minced
1/3 teaspoon red chili flakes
2/3 teaspoon dried oregano
1 bay leaf
1 1/2 tablespoons lemon juice
1/2 tablespoon kosher salt

5 tablespoons Maggiano’s House Dressing (or your favorite Italian dressing)

For Baking:
2 tablespoons parmesan cheese
2 tablespoons fresh herb bread crumbs
6 ounces chicken stock

Lemon Aioli (makes about 1 cup):
1 cup mayonnaise
4 tablespoons fresh lemon juice
1/2 teaspoon salt & pepper, to taste
1/2 teaspoon garlic puree
1 1/2 teaspoons chopped parsley

Prep the artichokes: Whole Artichokes from the plant. Artichokes stem trimmed. Remove the top 1/4 of artichoke. Trim the sharp point off each lea. Completely trimmed, ready to cook.

Cook the artichokes: Add all the ingredients into a pot and bring to a simmer. Add the cleaned and trimmed artichokes and cover with a few  white napkin and simmer for about 20 to 24 minutes or just until fork tender. Remove the artichokes from the cooking liquid and place onto a parchment lined sheet tray and cool. Once cool, cut the artichokes into 1/4’s with an extremely sharp knife (bread knife is  recommended). Then carefully remove the choke (the beard) from the center using a spoon by scraping it away  from the meat. Gently mix and marinade the artichokes with the dressing. Refrigerate for 30 minutes to 1 hour before serving to marinate the flavors.

Baking the artichokes: Bake the marinated artichokes in a 500 degree oven for 4 to 5 minutes. Remove from the container and  place onto the grill or char broiler and lightly char each side for about 1 minute on each  side. Then place the pieces of marinated artichokes in a gratin dish with the stems facing towards the  center of the dish. Top with fresh herb breadcrumbs and Parmesan cheese. Lightly toast in the oven or under the char broiler for roughly 30 seconds to a minute until light golden brown color is achieved and then ladle chicken stock into the bottom of the gratin dish.

Lemon Aioli: Combine all ingredients, except lemon juice, in mixing bowl and mix well with wire whip.

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