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Grilled Artichokes

Preheat oven to 400 degrees. Trim and quarter the artichokes - remove the choke. Place in a bowl of water with 1 tablespoon of vinegar. On a baking sheet lay out the unpeeled garlic cloves and the drained artichokes. Drizzle with olive oil and sprinkle with the Salish Smoked Salt. Roast for 35-40 minutes. Lemon Dip: Pare off 2 strips of lemon zest (avoid the white pith). Simmer in boiling water for 5 minutes - remove and chop finely. Remove the baked garlic cloves from the oven and squeeze the puree into the lemon zest. Add the lemon juice and 3 tablespoons of olive oil. Whisk together. Serve the roasted artichokes, while still warm, with the lemon dipping sauce.
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