Side Pannel
Gilroy Artichoke Kebobs
Gilroy Artichoke Kebobs
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- -----------------------------------SAUCE-----------------------------------
- 1/2 c Mayonnaise
- 1/4 c Extra-virgin olive oil
- 1 tb Fresh lemon juice
- 1 Plump garlic clove; minced
- Coarse salt; to taste
Directions
MARINADE
2 Lemons; juiced
1/4 c Extra-virgin olive oil
2 1/2 tb Dijon mustard
1 tb Sherry vinegar
2 Garlic cloves; minced
1/2 ts Coarse salt
18 Baby artichokes
Soaked bamboo skewers
1 c Pitted briny black olives
Remove the toughest outer leaves from the artichokes.
For the sauce: Prepare mayonnaise sauce, whisking together ingredients in a
small bowl. Refrigerate covered for at least 1 hour. Reblend sauce if it
separates.
For the marinade: Prepare marinade, combining ingredients in a broad,
shallow dish. Trim any remaining tough edges from artichoke leaves and
slice them in half vertically. Using a small spoon, remove the tiny fuzzy
choke near the base of each half. Place each artichoke in the marinade
promptly to avoid discoloration. Cover loosely and let sit at room
temperature for 30 to 45 minutes.
Fire up the grill, bringing the temperature to medium (4 to 5 five seconds
with the hand test).
While grill heats, drain artichokes, reserving marinade. Thread an
artichoke half on a skewer, followed by 2 olives and then another artichoke
half, avoiding crowding. Repeat with remaining ingredients and skewers.
Grill kebabs uncovered over medium heat for 15 to 18 minutes, turning to
cook on all sides and brushing with reserved marinade at the same time.
When done, artichokes should be tender and darkened with a few crisp edges.
If grilling covered, cook for 12 to 15 minutes, turning once midway and
brushing then with marinade.
Serve kebabs hot accompanied by mayonnaise sauce. Makes 1+1/2 dozen kebabs.
2 Lemons; juiced
1/4 c Extra-virgin olive oil
2 1/2 tb Dijon mustard
1 tb Sherry vinegar
2 Garlic cloves; minced
1/2 ts Coarse salt
18 Baby artichokes
Soaked bamboo skewers
1 c Pitted briny black olives
Remove the toughest outer leaves from the artichokes.
For the sauce: Prepare mayonnaise sauce, whisking together ingredients in a
small bowl. Refrigerate covered for at least 1 hour. Reblend sauce if it
separates.
For the marinade: Prepare marinade, combining ingredients in a broad,
shallow dish. Trim any remaining tough edges from artichoke leaves and
slice them in half vertically. Using a small spoon, remove the tiny fuzzy
choke near the base of each half. Place each artichoke in the marinade
promptly to avoid discoloration. Cover loosely and let sit at room
temperature for 30 to 45 minutes.
Fire up the grill, bringing the temperature to medium (4 to 5 five seconds
with the hand test).
While grill heats, drain artichokes, reserving marinade. Thread an
artichoke half on a skewer, followed by 2 olives and then another artichoke
half, avoiding crowding. Repeat with remaining ingredients and skewers.
Grill kebabs uncovered over medium heat for 15 to 18 minutes, turning to
cook on all sides and brushing with reserved marinade at the same time.
When done, artichokes should be tender and darkened with a few crisp edges.
If grilling covered, cook for 12 to 15 minutes, turning once midway and
brushing then with marinade.
Serve kebabs hot accompanied by mayonnaise sauce. Makes 1+1/2 dozen kebabs.
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