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)
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.