Grilled artichokes offer a surprisingly delightful twist on this often-overlooked vegetable. Their tender hearts, kissed by the grill's char, develop a smoky sweetness that perfectly complements the rich, nutty notes of bagna cauda, a classic Piedmontese dipping sauce. This recipe, inspired by the culinary genius of Giada De Laurentiis, elevates the humble artichoke to new heights, transforming it into a sophisticated yet approachable appetizer or side dish. Imagine the vibrant green of perfectly grilled artichoke leaves, contrasting beautifully with the creamy, slightly pungent bagna cauda.
The combination of smoky char and the vibrant, savory sauce is a testament to the beauty of simple, fresh ingredients. This recipe utilizes readily available produce, making it accessible for home cooks of all levels. Ready to experience the magic of grilled artichokes with bagna cauda? Let's dive into the step-by-step instructions.
Tools Needed
- Pot
- Spoon
- Knife
- Grill pan
Ingredients
- Baby purple artichokes
- Water: 1 cup
- Tuscan white wine: 1 cup
- Salt
- Fresh thyme
- Fresh rosemary
- Bay leaf: 1
- Lemon: 1
- Olive oil
- Garlic
- Butter: 3 tablespoons
- Anchovy paste
Step-by-Step Instructions
Step 1. Prepare the Artichokes
- Trim the stem, cut off the top leaves, and cut them in half. Remove some of the choke with a spoon.
- Combine water, white wine, salt, thyme, rosemary, bay leaf, and lemon juice in a pot.
- Place the artichokes (cut-side down) in the poaching liquid, cover, and cook until fork-tender (about 10 minutes).
- Once poached and cooled, drizzle with olive oil and season with salt.
Step 2. Grill the Artichokes
- Grill the artichokes on a hot grill pan for a couple of minutes per side, until grill marks appear.
Step 3. Make the Bagna Cauda
- Sauté minced garlic in olive oil and butter. Add anchovy paste and melt it in. Season with salt.
- Remove the garlic and let the sauce warm. Serve the grilled artichokes with the Bagna Cauda.
Read more: Classic Beef Spiedini: Italian-Style Kebabs Recipe
Tips
- Use a hot grill pan to ensure nice grill marks on the artichokes.
- The lemon juice in the poaching liquid prevents the artichokes from oxidizing.
- Anchovy paste adds a depth of flavor to the Bagna Cauda, and most people won't even realize it's there!
Nutrition
- Calories: 250-350
- Fat: 18-25g
- Carbs: 20-25g
- Protein: 5-7g
FAQs
1. Can I use frozen artichokes?
While fresh artichokes are best for grilling, you can try using thawed, well-drained frozen artichoke hearts. Keep in mind they might not grill as evenly or develop as much char.
2. What can I substitute for anchovies in the bagna cauda?
While anchovies are key to the traditional bagna cauda flavor, you can try substituting a strong, salty fish sauce like Worcestershire sauce or even a bit of high-quality soy sauce for a similar umami depth. However, the flavor profile will be noticeably different.
This recipe, a delightful fusion of smoky grill flavors and rich, savory bagna cauda, is sure to impress your guests. From appetizer to side dish, these grilled artichokes offer a unique and unforgettable culinary experience. Enjoy the satisfying simplicity and deliciousness of this Giada-inspired dish!