Grilled Artichokes with Garlic Butter and Herbs | DADS THAT COOK
Chef Jason shows you his technique for trimming and roasting artichokes with garlic butter and herbs.
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If you've never made artichokes before, which I'm sure some of you have, but I like to cut these little tips off so they don't cut your fingers. I cut the ends off and I hold on to it with a little end and then what I do is I take my handy dandy knife and I just cut the end right off. I cut that end off, too. We just go right down the center. Boom. Like that.
The only thing you got to do now is, see this part right here, this the stuff you don't want to eat right here, because that's all the little hairy things and the super pointy stuff. We're just going to grab our little knife, cut right in there with the tip, we're going to go right along the edge, the bottom there. Then you got to be careful with your fingers, but you're going to go in here, spread that open a little bit. You're going to grab these guys and you're just going to pull them out. Boom. Just like that. You pull that out. You don't want to leave any of these little hairs. Get your knife, cut that stuff out.
Let me go over to the sink here and we're just going to rinse it. We want to clean it as much as possible. We're going to do that with all of the artichoke.
Okay, so II got those all cleaned up and ready to go. More butter. Got like butter. Happy garlic. You want to get a bunch of garlic. I'm going to chop that up nice and fine. Dump that in there. Let's get our butter. I've got a whole cube of butter. We'll stick that in the microwave for about a minute or so. Mix that stuff together. Yeah. Look at that. See? You can smell that garlic in there. That's done. That's ready.
Now I'm going to show you how to assemble these bad boys. Bring them over here. We'll just do one at a time. We grab one of these guys and we just set it down. We just pour a little bit this butter on there, put some of that garlic in the center, because that's where you're going to want the garlic. You put the garlic in there and then you pour just a little bit of butter in there like that. Take a little salt, a little kosher salt, not a lot. We're going to do a little bit of pepper. I like Italian seasoning. You just put a little bit Italian seasoning on top.
Then what we do is we wrap it up, just like so. You wrap it, you roll it, take the end, crimp that up. That way, there's no air getting out. Boom. There. You have one. So there, we got all four of these ready to go on the grill.
I've got my temperature at about 375. Got them all prepped up. I'm going to stick them on the grill and I'm going to stick them on top. For about 45 minutes to an hour, we're going to let those go.
Look at that madness. Look at that artichoke. Oh, it's hot. Cut that bad boy in half like so, and you dump that on top of it. It'll still taste good no matter what, but the lemon really makes it.
Jason Glover is the original Dad That Cooks and owns and operates Splash Digital Media. As a Dad and the primary cook for his family, he conceived DTC through his experiences and by talking with other Dads. When fellow Dads shared with Jason they’d love to learn from his own first-hand kitchen experiences, the idea for DTC was born. As the idea continued to keep him up at night he thought, why not leverage his film and video production and comedy background with his love of cooking for his family to become the host of DTC. Ryan Seacrest move over – introducing Jason Glover as the host of Dads That Cook.
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The Best Stuffed Artichoke Recipe | Delicious California Artichoke Recipe | CA GROWN
This California-inspired Stuffed Artichoke recipe is the perfect way to celebrate the arrival of Spring! This epic artichoke recipe is hearty enough to eat like a meal, but also party-perfect when you are having guests over.
For a printable recipe click here:
It's easier to make than you think. Here's what you need.
Equipment
A microplane, and a steam basket
Ingredients
2 lemons
2 large California artichokes
2 bay leaves
1/3 cup California extra virgin olive oil
2-3 cloves garlic minced
1 medium shallot finely diced
3 tablespoons butter
1 1/3 cup California white wine
2 cups panko bread crumbs
1/4 cup fresh parsley finely chopped
1 tablespoon fresh oregano finely chopped
1 tablespoon fresh thyme finely chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 ounce Parmesan cheese freshly grated using a microplane
Instructions
Fill a large bowl with water. Zest one of the lemons; set the zest aside, cut the lemon in half, then juice the lemon into the water and add the discarded halves. Artichokes oxidize quickly once cut, so we’ll use this as a bath to keep them looking fresh.
Prep the artichokes: Cut 1 inch off the top of each using a sharp knife. Use kitchen shears to snip off any remaining sharp tips from lower pedals. Peel off the tougher outer layer of pedals, then cut the stalk close to the base of the artichoke, providing a flat edge for it to sit on, but being careful not to cut into the heart. Rinse each artichoke in the lemon water, and let soak until ready to steam.
Fill a large pan with 4 cups water and 1 cup of the white wine. Add 2 bay leaves. Cover with a steamer basket, then set the prepared artichokes upright and cover with a lid. Steam over medium heat for 20 minutes—they won’t cook fully in this amount of time, but they’ll be easier to fan out and to clean.
After 20 minutes, remove the artichokes from the steamer and let them cool enough to handle. Gently fan the leaves out, exposing the more tender (and sharp!) center pedals. Pull and twist on these to access the artichoke heart, then use a grapefruit spoon or small melon baller to remove the inner fibers. Once cleaned, return to the steamer and continue cooking for an additional 20-25 minutes, until tender throughout.
Meanwhile, preheat the oven to 375. In a sauté pan, heat the olive oil over medium heat, then cook the shallot and garlic for two minutes, stirring so they don’t burn. Add the remaining 1/3 up of white wine and simmer to reduce a little, then melt the butter in the mixture and stir in the breadcrumbs. Once those have soaked up the liquid, mix in the parsley, oregano, and thyme, and season with salt and pepper. Stir in the Parmesan and remove the pan from the heat.
Once the artichokes have finished steaming, move them to a sheet pan and stuff with the breadcrumb mixture, filling the center and tucking a little into each of the pedals. Top with a little extra Parmesan, then bake for 20 minutes, until golden on top.
Garnish with a fresh squeeze of the reserved lemon and a little parsley, and serve!
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Smoked Artichokes Ep 7
via YouTube Capture
Stuffed Artichokes
Stuffed Artichokes
Creamy Stuffed Artichoke Hearts
These artichoke hearts are rich and creamy and stuffed with smoked ham, sauteed sherry spinach, and gooey goat cheese and cream cheese! These tapas inspired bites are the perfect addition to your next party!
STUFFED ARTICHOKES - CWUT
NOW THAT'S ITALIAN!!!
WE HAVE NEW VIDEOS EVERY WEEK!!
- Today you'll learn how to make your own HOMEMADE and HIGHLY REQUESTED Stuffed Artichokes!!!
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INGREDIENTS
Artichokes
Parsley
Garlic
COLAVITA Extra Virgin Olive Oil
Organic Chicken Stock
Black Pepper
Salt
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