Fire Roasted Artichoke Recipe
roasted garlic aioli + sundried tomato butter + grilled lemon + parmesan bacon crumble
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Ingredients
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Artichokes
Roasted Garlic Aioli
Sundried Tomato Butter
Grilled Lemon
Parmesan Bacon Crumble
Method
Preparing the Artichokes
- 1
Prep the Artichokes
Cut the top third off each artichoke and trim the stem to about 1 inch. Use scissors to snip off the sharp tips of the remaining leaves.
- 2
Season the Artichokes
Rub the artichokes with olive oil, salt, and black pepper. Make sure to coat all sides evenly.
- 3
Boil the Artichokes
In a large pot, bring water to a boil. Add the artichokes and boil for about 15-20 minutes until tender. Remove and let them cool slightly.
- 4
Making Roasted Garlic Aioli
- 5
Roast the Garlic
Wrap the garlic cloves in aluminum foil and roast them on the grill for about 15-20 minutes until soft. Let them cool, then squeeze out the garlic into a bowl.
- 6
Mix the Aioli
In a bowl, combine the roasted garlic, mayonnaise, lemon juice, and salt. Whisk until smooth and creamy.
Preparing Sundried Tomato Butter
- 7
Soften the Butter
In a small saucepan over low heat, melt the unsalted butter until it is fully liquid.
- 8
Combine Ingredients
Remove from heat and stir in the chopped sundried tomatoes and basil. Mix well.
Grilling Lemon
- 9
- 10
Grill the Lemons
Place the lemons cut side down on the grill for about 3-5 minutes until they are caramelized.
Making Parmesan Bacon Crumble
- 11
Cook the Bacon
In a pan over medium heat, cook the bacon until crispy. Remove and let it drain on paper towels.
- 12
Crumble the Bacon
Once cooled, crumble the bacon into small pieces.
- 13
Combine with Parmesan
In a bowl, mix the crumbled bacon with grated parmesan cheese.