Roast - Cheesecake factory grilled artichoke recipe

Author: Genevieve Padgett  

Artichokes are trimmed and steamed ahead of time and then grilled to smoky tender perfection and served with scrumptious creamy lemon dipping sauce. Collection of healthy and good recipes Make a cheesecake factory artichoke dipping sauce recipe for your favorite appetizer, learn now!

Copycat Cheesecake Factory Fire-Roasted Fresh Artichokes Recipe

Copycat Cheesecake Factory Fire-Roasted Fresh Artichokes Recipe
Collection of healthy and good recipes
Provided by: Andrea
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: A
Number of ingredients: 7
Ingredients:
  • 2 stemmed and cut in halves globe artichokes
  • ½ cup lemon juice
  • 4 tbsp or extra virgin olive oil canola oil
  • ¼ cup salt
  • 2 tsp fresh ground pepper
  • 2 finely chopped cloves garlic
  • 2 tbsp balsamic vinaigrette
Nutrition:
  • Calories: 97.00kcal
  • Carbohydrate: 5.00g
  • Fat: 8.00g
  • Fiber: 2.00g
  • Protein: 1.00g
  • Saturated Fat: 1.00g
  • Serving Size: 8.00 serving
  • Sodium: 3,601.00mg
  • Sugar: 1.00g
How to cook:
  1. Place artichokes in a bowl filled with cold water.
  2. Add lemon juice.
  3. Boil 1 gallon of water and add salt.
  4. Stir until dissolved.
  5. Add artichoke to boiling water and cook for 10 to 15 minutes.
  6. Remove from boiling water and place in cold water to chill.
  7. Heat up the grill.
  8. Brush artichokes with oil.
  9. Season with garlic, salt and pepper to taste.
  10. Place cut-side down on grill and cook until heated through.
  11. Garnish with vinaigrette before serving.
Notes: Grilled Artichokes - Cheescake Factory Copycat Recipe, You will need: 4 large artichokes 2 lemons, garlic cloves, salt, 3T olive oil, 1 T steak sauce, 2 tsp. Montreal Steak Seasoning, 2 tsp. balsamic

The Cheesecake Factory re-created at home: Grilled Artichokes with

Ron re-creates one of his favorite dishes from The Cheesecake Factory on the Big Green Egg Duration: 9:14

Fire-Grilled Artichokes - J. Alexander's Holdings

This Deep Fried Blooming Artichoke Will Blow Your Mind · The Cheesecake Factory re-created Duration: 5:16

Cheesecake factory artichoke dipping sauce recipe

Cheesecake factory artichoke dipping sauce recipe
Make a cheesecake factory artichoke dipping sauce recipe for your favorite appetizer, learn now!
Provided by: sharethecooks7
Yields: 0 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
  • 2 globe artichokes (stemmed and cut in halves)
  • ½ cup lemon juice
  • 4 tbsp canola oil (or extra virgin olive oil)
  • ¼ cup salt
  • 2 tsp fresh ground pepper
  • 2 cloves garlic (finely chopped)
  • To Serve:
  • 2 tbsp balsamic vinaigrette
How to cook:
  1. Fill a bowl with cold water and place the artichoke slices in the bowl.
  2. Add lemon juice to the water.
  3. Bring 1 gallon of water to a boil and add salt.
  4. Stir until it dissolves.
  5. Artichokes should be cooked for 10 to 15 minutes in boiling water.
  6. After cooking, remove them from the boiling water and place them in cold water to cool.
  7. Turn on the grill to preheat.
  8. Brush the artichokes with oil.
  9. Taste for salt and pepper and season with garlic.
  10. Place cut-side down on the grill and cook until heated through.
  11. Before serving, drizzle with vinaigrette.
Notes: [PDF] NUTRITIONAL GUIDE, The values are derived from standardized recipes and serving sizes. Grilled Chicken Mini Tacos (MDR) Fire-Roasted Fresh Artichoke - Serves 2

Grilled Artichokes with Garlic Aioli

Grilled Artichokes with Garlic Aioli
Provided by: Homemade Italian Cooking with Cara
Total time: 90 minutes
Cook time: 30 minutes
Prep time: 60 minutes
Yields: 0 servings
Number of ingredients: 9
Ingredients:
  • 6 whole artichokes (purple or green)
  • 1 large lemon
  • 2 tablespoons kosher salt
  • 8 large cloves garlic (2 minced and 6 whole in paper skin)
  • ¼ cup olive oil + 1 teaspoon for aioli
  • Salt and black pepper to season
  • ¼ c. mayonnaise
  • 1 teaspoon lemon juice
  • salt & pepper to taste
How to cook:
  1. Fill a large bowl ¾ of the way with water. Squeeze the juice of half a lemon into the water and drop the lemon half in the water. Have ready for prepping the artichokes.
  2. Trim stem: Cut the tip and leave 2 inches of the stem. Peel the tough skin off the stem with a vegetable peeler. Pull off the bottom row or two of tough leaves.
  3. Cut Top and Snip Tips: :Lay the artichoke on its side, and cut the top ¼ off the with a sharp knife. WIth a scissors, snip off any point ends remaining on each leaf.
  4. Cut in Half: Cut the artichoke in half from top to stem. Immediately rub the cut half with a lemon to prevent oxidation and the inner leaves turning brown.
  5. Remove the Choke: remove the fuzzy thistle and purple flesh of the choke with a spoon. If you have a grapefruit spoon this works great. The center will be hollowed out.
  6. Place the trimmed artichoke in the lemon water while prepping the rest of the artichokes.
  7. Fill a large stockpot ¾’s with water, 2 tablespoons of water and the other lemon half. Bring to a boil. Add the artichoke halves and simmer for 20 minutes or until the stem is fork tender.
  8. Remove the artichokes and drop in an ice bath to stop cooking.
  9. Place the olive oil and minced garlic in a small bowl.
  10. Pat the cooled artichokes dry and place on a pan for transfer to the grill.
  11. Brush both sides of artichoke with the garlic and olive oil mixture. Sprinkle with kosher salt and pepper.
  12. To grill, place the artichokes directly over the flame. Close the lid for 5-7 minutes to heat through. Open the lid, turn and grill until you get a good char and grill marks.
  13. Serve with with Garlic Aioli on the side.
  14. Roasted Garlic Aioli:Place the 6 whole cloves of garlic on 8” x 8” piece on tin foil. Drizzle with olive oil. Wrap the foil in a bundle and twist the top closed. Bake in a preheated oven at 357 degrees for 30-40 minutes or on the grill. Remove the packet and let the roasted garlic cool enough to handle.Place the mayonnaise in a small bowl. Whisk in the salt, pepper and lemon juice. Squeeze the roasted garlic out of the skin directly into the mayonnaise. Smash with a fork and mix to combine.
Notes: Cheesecake Factory Copycat Grilled Artichokes, This Cheesecake Factory recipe is simple to make with just a few ingredients. A perfectly balanced marinade gives the recipe for grilled artichokes a bold and

Grilled Artichokes With Lemon Aioli Dipping Sauce

Grilled Artichokes With Lemon Aioli Dipping Sauce
Artichokes are trimmed and steamed ahead of time and then grilled to smoky tender perfection and served with scrumptious creamy lemon dipping sauce. This is a fantastic summer appetizer recipe that everyone loves!
Provided by: Lisa
Total time: 120 minutes
Cook time: 30 minutes
Prep time: 90 minutes
Yields: 4 servings
Cuisine: Out Of This World
Number of ingredients: 10
Ingredients:
  • 3-4 large globe artichokes
  • 2 lemons, cut in half crosswise
  • Olive oil for brushing
  • Kosher salt and freshly ground black pepper
  • 1/3 cup mayonnaise (I like Hellmans best)
  • 1/3 cup low fat greek yogurt
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 teaspoon finely minced garlic
  • 1/4 teaspoon kosher salt
  • 2 teaspoons of slivered basil or mint (optional)
Nutrition:
  • Calories: 122 calories
  • Sugar: 1.7 g
  • Sodium: 243.4 mg
  • Fat: 9.4 g
  • Saturated Fat: 1.6 g
  • Trans Fat: 0 g
  • Carbohydrate: 8 g
  • Fiber: 3.5 g
  • Protein: 3 g
  • Cholesterol: 5.9 mg
How to cook:
  1. In a small bowl whisk all of the aioli ingredients except herbs. Store in the fridge, covered for up to 24 hours. Sprinkle freshly-cut herbs on top right before serving.
  2. Fill a large (8-quarts or more) pot with water, 2/3 of the way up, and bring to a boil.
  3. Trim one artichoke at a time, making sure to rub all of the freshly cut parts with a halved lemon as you go, to prevent discoloration. First cut off the very tip of the stem. Next, carefully slice off or shave (with a vegetable peeler) the tough outer skin of the stem. Using your scissors and starting at the bottom of the artichoke, snip off the thorny tip of each leaf (about 1/2 inch) until you get to the top of the artichoke, where the leaves are too crowded to separate.
  4. Lay the artichoke on its side and slice it in half, starting from the stem. Don't forget to keep wiping the cut parts with lemon. Lay each half cut-side down and slice off 3/4 of an inch from the top, to remove the last bunch of thorny tips. Lemon, lemon.
  5. Carefully drop the artichoke halves into the boiling water. When it returns to a boil, cover the pot and cook the artichokes for 20 minutes. Don't worry if they aren't all completely submerged. Those parts will cook in the steam. Using tongs, gently transfer the artichoke halves, cut side down, to a bowl (letting the water drip off of them) and let them cool for 15-20 minutes. When they're cool enough to handle, use a teaspoon to carefully scoop out the chokes (the hairy part near the heart). They artichokes are now ready for grilling or you can refrigerate them, covered with plastic wrap, for up to 48 hours before grilling them.
  6. Heat the grill to medium-high. (If you chill the artichokes overnight, allow them to sit at room temperature for 1/2 hour before proceeding.) Brush artichokes generously on both sides with olive oil and season with salt and pepper, to taste. Grill artichokes for about 5 minutes per side, outside first, until the cut side has grill marks and is nicely browned in spots.
  7. Serve the artichokes warm or at room temperature. I like to set the artichoke halves out on a big platter and let everyone help themselves. Make sure each person has a small plate, a fork and knife to eat the heart, and a small bowl of aioli for dipping. I usually put out one or two large communal bowls for the discarded leaves.
Notes: Grilled Artichokes - Cheescake Factory Copycat Recipe, If you love artichokes then you have to try Grilled Artichokes! This is a Cheesecake Factory Copycat recipe that makes a perfect summer
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