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Smoked Stuffed Artichokes
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Check out my book on Kamado cooking called Exclusively Kamado:
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Comments
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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.
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Pics? Excellent write up? Looks super good? Yes and it's bookmarked.Be careful, man! I've got a beverage here.
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Travis- Thanks-and Super Sweet Spicoli picture! Love the bagel-Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
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, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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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.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
@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-Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
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.
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Never would have thought of this. Brilliant!
XL and Medium. Dallas, Texas. -
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.
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They look great! Those are going on my list!
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Here's one we've been doing for years, give it a try.
Ingredients
- 5 medium green globe artichokes
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 3 cloves garlic, chopped
- 2 tablespoons chopped fresh rosemary leaves
- 1 lemon, juiced
- Salt and pepper
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, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
Great idea... thanks!I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
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.Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
billyray said:
Here's one we've been doing for years, give it a try.
Ingredients
- 5 medium green globe artichokes
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 3 cloves garlic, chopped
- 2 tablespoons chopped fresh rosemary leaves
- 1 lemon, juiced
- Salt and pepper
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.
Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
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.
Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook
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