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Grilled Artichokes with Garlic Tarragon Butter
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Serves 6
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Ingredients:
6 artichokes
3 tablespoons crushed garlic
2 tablespoons fresh tarragon
1 stick unsalted butter, cut into 1/2-inch pieces
2 lemons, cut into wedges
2 tablespoons lemon juice
3/4 cup olive oil
Black pepper, to taste
4 tablespoons tablespoons sea salt,
2 teaspoons extra for sauce
1/4 cup vinegar
Directions:
Fill a stock pot 3/4 of the way full with water. Bring pot to a boil.
As water is heating, trim artichoke tips and remove stems. Rub one lemon wedge over stems.
Place remaining lemon wedges in pot. Sprinkle 4 tablespoons sea salt into pot, then add artichokes and stems to pot. Boil artichokes for 30-35 minutes. Remove artichokes and stems from pot. Cut stems and artichokes in half.
Place artichokes and stems in a large resealable bag. Add 1 tablespoon crushed garlic, olive oil and vinegar to bag. Coat evenly and let marinate for 30-60 minutes.
Preheat grill to medium. Remove artichokes and stems from bag. Reserve marinade. Once hot, place artichokes and stems on the grill. Cook for 5 minutes. Artichokes and stems should be lightly charred. Set aside.
Pour marinade into a saucepan. Bring pan to medium heat. Add remaining 2 tablespoons crushed garlic to pan. Cook for 3 minutes. Remove pan from heat. Add butter and whisk until butter is melted. Once butter is melted, sprinkle in black pepper, lemon juice, 2 teaspoons sea salt and tarragon in saucepan. Whisk to combine.
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Grilled Artichokes with Garlic Tarragon Butter
Serves 6
Ingredients:
6 artichokes
3 tablespoons crushed garlic
2 tablespoons fresh tarragon
1 stick unsalted butter, cut into 1/2-inch pieces
2 lemons, cut into wedges
2 tablespoons lemon juice
3/4 cup olive oil
Black pepper, to taste
4 tablespoons tablespoons sea salt,
2 teaspoons extra for sauce
1/4 cup vinegar
Directions:
Fill a stock pot 3/4 of the way full with water. Bring pot to a boil.
As water is heating, trim artichoke tips and remove stems. Rub one lemon wedge over stems.
Place remaining lemon wedges in pot. Sprinkle 4 tablespoons sea salt into pot, then add artichokes and stems to pot. Boil artichokes for 30-35 minutes. Remove artichokes and stems from pot. Cut stems and artichokes in half.
Place artichokes and stems in a large resealable bag. Add 1 tablespoon crushed garlic, olive oil and vinegar to bag. Coat evenly and let marinate for 30-60 minutes.
Preheat grill to medium. Remove artichokes and stems from bag. Reserve marinade. Once hot, place artichokes and stems on the grill. Cook for 5 minutes. Artichokes and stems should be lightly charred. Set aside.
Pour marinade into a saucepan. Bring pan to medium heat. Add remaining 2 tablespoons crushed garlic to pan. Cook for 3 minutes. Remove pan from heat. Add butter and whisk until butter is melted. Once butter is melted, sprinkle in black pepper, lemon juice, 2 teaspoons sea salt and tarragon in saucepan. Whisk to combine.
Pour sauce over artichokes and stems, and enjoy.
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