Grilled Artichokes with Olive Oil, Lemon and Fresh Herbs

Grilled Artichokes with Olive Oil, Lemon and Fresh Herbs

Seeing all the beautiful artichokes at last week’s farmer’s market inspired me to locate this favorite recipe. Be sure to serve artichokes made with this method, along any summertime barbeque with friends. They’ll never forget how wonderful grilled artichokes taste!

2 lemons, halved
6 large artichokes
6 tbsp butter
6 tbsp olive oil
2 shallots, minced
4 tbsp white wine
4 tbsp lemon juice
3 tbsp chopped fresh herbs such as basil, marjoram or thyme
salt and freshly ground pepper to taste
Bring large pot of water to boil. Fill a large bowl with cold water and squeeze lemon juice into cold water. Cut stems off artichokes, leaving about 1 inch. Snap off outer 2 rows of leaves and cut off 1/3 artichoke. Quarter artichokes lengthwise. Using a paring kinfe, cut out fuzzy choke and prickly small leaves. Place cut artichokes in lemon water as you finishing cleaning them.
Place cleaned and trimmed artichokes in pot of salted boiling water. Boil artichokes unitl just tender, about 15 minutes. Drain and transfer to a rack and cool. Note: Artichokes can be prepared, to this point, up to one day ahead. If making ahead, cover and refrigerate until finalizing preparation just before serving.
Prepare barbeque for medium-high heat.
Meanwhile, in a small saucepan over medium heat, melt the butter with the olive oil. Add shallots, sauté about one minute. Stir in white wine and lemon juice, cook about 1-2 minutes more and keep warm.

Grill artichokes and baste with butter mixture. Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes.
Transfer to a platter and drizzle artichokes with butter mixture and season with salt and pepper. Serve artichokes

Squash Blossoms (As featured in Redlands Daily Facts Food Column)

For additional information about squash blossoms, see my food column in Redlands Daily Facts or view www.redlandsdailyfacts.com search "squash blossoms' in search field)

ingredients
12 fresh squash blossoms
Goat Cheese (or sub with ricotta)
Fresh Herbs (thyme, basil, any fresh herb you like)
Olive Oil
Sea Salt

tools
piping bag
sheet pan

Preheat oven 300 F. After selecting herb, cut herb leaves in fine cut, mix in bowl with goat cheese (or ricotta(). Mash herbs into cheese with fork. When herbs are well mixed with cheese, place in piping bag. Pipe with wide tip on bag, into the top of each individual flower. Lightly separate flower pedal opening on each blossom. Place piping bag inside blossom and fill blossom with herb cheese mixture. Lightly touch blossom flower back together to seal cheese interior. Place single layer of flowers on baking sheet, lightly drizzle olive oil on blossoms, then bake Bake in oven just long enough to melt cheese inside blossoms, watch closely. Bake 4-7 min max. Remove flowers serve on platter alone. Or place inside a panini!

One more tomato recipe .... Gazpacho !

This post taken from my cousin Karin's blog, a recipe for Gazpacho from cousin Karin's mother, Eva. Eva is pictured in the last photo on this blog, above the photo of me in my chef's coat. In the photo, Eva is separating eggs to bake popovers! Thanks for the great summer tomato recipe Karin and Eva!
************************

(from Ivarenefarmer.blogspot.com)
This recipe is my mother Eva's recipe. She would make this on hot summer days. Using as many fresh ingredients from her garden as was possible. It's delicious!


Ingredients:


4 cups tomatoes
4 cups chicken broth
2 T red wine vinegar
1T Olive Oil


Put above ingredients in a Cuisinart or blender and pulse for 5 seconds.


Chop:
1 Yellow onion
1 Large green pepper
2 Large or 4 medium stalks celery
1 Large peeled cucumber

Add to the tomato,broth,vinegar and oil mixture salt and pepper to taste.


Chill and top with a spoonful of yoghurt, slice of avocado and a sprig of cilantro.

See me at The Cooking Store !

New schedule of cooking classes just announced! Register today! I will teach a class on Wednesday August 25th: "From Farm To Table, Part 1". Menu is: Squash Blossoms stuffed with Goat Cheese and Farm Herbs; Figs, Prosciutto, and Blue Stilton on Crustinis, San Timoteo Canyon Farm Roasted Chicken with Fried Kale and Roasted Carrots; Sweet Potato Hash with Roasted Corn and Edamame; Farm Berry Shortcake with Vanilla Ice Cream. Cost of the class is $39, including wine ! For more information about The Cooking Store and to view a schedule of classes- visit TheCookingStore.com