Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Smoked Stuffed Artichokes

allsidallsid Posts: 370
edited September 2012 in EggHead Forum
Some artichokes showed up in the pantry.  I had never done stuffed artichokes before, or cooked them any other way than in a boil.  I wanted to do them with a spicy sausage cornbread stuffing (next time) but was advised by the committee that the artichokes were to be stuffed with artichoke dip.  

I tried to prep the first one raw and it was a mess.  I ended up boiling them for 30 min and then shocking them in cold water as best I could.  This allowed me to pull them apart and get the middle bits and inner, inedible fur out leaving a nice cavity for stuffing.  

I had not shopped for artichoke dip ingredients so had to wing it with random items on hand.  I mixed up some cream cheese, sour cream, mayo, jack cheese blend, sriracha,  lemon juice, Italian bread crumbs, chopped jalapeño, and artichoke into a calorie rich paste that could stand up a spoon.  

image

They went on to the egg with shrimp ABT's that were in there finishing stages

image

They browned up nicely and were receptive to the cherry wood smoke

image

It was so good, I almost forgot to take a pic of it plated

image

With ribs, cornbread, and dill carrots from the garden.  It was a nice supper!

Thanks for looking!

Comments

  • Friday.  We went through the schedule and we'll be doing spare ribs and your artichokes Friday.  We're looking forward to this!
    My actuary says I'm dead.
  • Pics? Excellent write up? Looks super good? Yes and it's bookmarked.
    Be careful, man! I've got a beverage here.
  • allsidallsid Posts: 370
    Travis-  Thanks-  

    and Super Sweet Spicoli picture!  Love the bagel-
  • AviatorAviator Posts: 1,511
    edited September 2012

    Amazing! Even God did not know this could exist as such.

    But then he made man that could drink and grill, leave the rest to imagination. !!!

    =D>

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • Doc_EggertonDoc_Eggerton Posts: 4,032
    edited October 2012
    So you ate the artichoke or it was just a vessel?  I've never eaten cooked artichoke, just raw, where you peel the leafs and eat only the very bottom where they are tender.  Very imaginative cook, congratulations.


    PS, in retrospect I am not sure what I said is true.  I've only eaten them at my folks house, and I don't know if they were boiled then chilled.  I always assumed they were raw.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

  • allsidallsid Posts: 370
    @Doc-  I am not the biggest fan of eating artichokes because it seems like the reward does not justify the means.  However, in this case the leaves were an ideal vehicle to enjoy the dip.  The tender leaf bottoms were an additional bonus.  Next time, I will not change a thing, except have some bread, or chips available as well to go with the leafs for dipping-  
     
  • EllisEllis Posts: 192
    My daughter just gave me 4 artichokes tonight. I love them and here is how I have made them for years and there are always a hit. Cut the tips off & cut them 1/2 lengthwise, parboil in abut 1 inch of water intill the outer leaves are just easy to pull off the base ( keep a eye on the water keep it about an inch) . Let cool a litle, clean out the choke. Mely some butter with lots of garlic, thansfer artichokes to the grill, baste with the butter and garlic. You should be able to get 75% of the meat off leaf. Thats the base of it,from there you can kick it up with some diping sauce. I hope you  give a try.

  • DonWWDonWW Posts: 258
    Never would have thought of this.  Brilliant! 
    XL BGE.  Dallas, Texas.
  • EllisEllis Posts: 192

    Here is the dipping sauce my wife makds for artichokes when they come off the grill.

    1/4 cup evoo, 1/4 cup seasame oil, 3 tbsp honey, 2 tbsp lemon juice, 2 tsp of S& P

    2 tbsp worcestershire and 1 cup of mayo. Hope you try it, it's real good. After 7 mo. hanging

    around this is one thing I felt I could contrirbute, other then post comments.

     

     

     

     

     

    :-bd :-bd

  • SmitySmity Posts: 57
    They look great! Those are going on my list!
  • billyraybillyray Posts: 1,116

    Here's one we've been doing for years, give it a try.

    Ingredients

    Directions

    Steaming: This can be done in advance to save time. Steamed artichokes can be stored in the refrigerator for up to 1 week. To trim for steaming: Cut stem of artichoke.

    Cut 1/3 of top off artichoke off, discard. Clip off tips of each leaf with scissors.

    Stand artichokes in steamer basket with 3 inches of water, cover and boil until fork tender at base, about 25 to 40 minutes depending on size.

    Marinating: Split cooked artichokes lengthwise, scoop out "choke" (fuzzy center). Mix oil, balsamic, garlic, rosemary, lemon juice and salt and pepper, in the bottom of glass baking dish. Place artichokes, cut side down, in marinade. Cover and refrigerate until ready to grill, up to a day.

    Grilling: Remove artichokes from marinade, save marinade for basting, place artichokes on hot grill cut side up and cook until deep golden brown, about 5 to 7 minutes. Brush with marinade and turn to cook other side until deep golden brown, brush again with marinade. Serve hot or at room temperature.

    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • Great idea... thanks! 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
  • allsidallsid Posts: 370
    Ellis said:
    My daughter just gave me 4 artichokes tonight. I love them and here is how I have made them for years and there are always a hit. Cut the tips off & cut them 1/2 lengthwise, parboil in abut 1 inch of water intill the outer leaves are just easy to pull off the base ( keep a eye on the water keep it about an inch) . Let cool a litle, clean out the choke. Mely some butter with lots of garlic, thansfer artichokes to the grill, baste with the butter and garlic. You should be able to get 75% of the meat off leaf. Thats the base of it,from there you can kick it up with some diping sauce. I hope you  give a try.
    Sounds SO good!  Will give it a shot for sure!
  • allsidallsid Posts: 370
    billyray said:

    Here's one we've been doing for years, give it a try.

    Ingredients

    Directions

    Steaming: This can be done in advance to save time. Steamed artichokes can be stored in the refrigerator for up to 1 week. To trim for steaming: Cut stem of artichoke.

    Cut 1/3 of top off artichoke off, discard. Clip off tips of each leaf with scissors.

    Stand artichokes in steamer basket with 3 inches of water, cover and boil until fork tender at base, about 25 to 40 minutes depending on size.

    Marinating: Split cooked artichokes lengthwise, scoop out "choke" (fuzzy center). Mix oil, balsamic, garlic, rosemary, lemon juice and salt and pepper, in the bottom of glass baking dish. Place artichokes, cut side down, in marinade. Cover and refrigerate until ready to grill, up to a day.

    Grilling: Remove artichokes from marinade, save marinade for basting, place artichokes on hot grill cut side up and cook until deep golden brown, about 5 to 7 minutes. Brush with marinade and turn to cook other side until deep golden brown, brush again with marinade. Serve hot or at room temperature.

    I love the idea of the rosemary with the choke.  Thanks for sharing!  P-
  • allsidallsid Posts: 370
    Ellis said:

    Here is the dipping sauce my wife makds for artichokes when they come off the grill.

    1/4 cup evoo, 1/4 cup seasame oil, 3 tbsp honey, 2 tbsp lemon juice, 2 tsp of S& P

    2 tbsp worcestershire and 1 cup of mayo. Hope you try it, it's real good. After 7 mo. hanging

    around this is one thing I felt I could contrirbute, other then post comments.

     

     

     

     

     

    :-bd :-bd
    Love the dipping sauce as well!  Could be really good I am thinking as well on or with a some grilled taters.  Cheers- P
Sign In or Register to comment.