Menu

Rooster Grilled Artichokes with Spicy Garlic Mayonaise

  • Details
  • Related Items

Seattle’s local farmers have been showcasing artichokes for a few weeks now, so what better produce to highlight one of our newest blends, Rooster Spice! Inspired by everyone’s favorite Vietnamese hot sauce, Rooster Spice packs a wallop of heat, but boasts a delicious complexity that will keep you coming back.  It’s the perfect accompaniment to these artichokes, or really anything else your market basket can throw at it.

Grilled Artichokes with Rooster Spice

 

Rooster Grilled Artichokes with Spicy Garlic Mayonaise

Rooster Grilled Artichokes with Spicy Garlic Mayonaise

Ingredients

Instructions

  1. Fill a Dutch oven with water, add the juice of 1 lemon and the bay leaf.
  2. Trim leaves from the top of artichoke, remove outer layers of leaves from the stem end and snip all remaining spiky tips from the outer leaves. Trim an inch off the bottom of the stem and use a vegetable peeler to remove the fibrous outer layer.
  3. As each artichoke is prepared in this way, drop it into the lemon water to prevent from turning brown.
  4. When artichokes are prepared, cover the pan and bring to a boil. Boil until the base of the stem can be pierced with a fork, about 12-15 minutes. Transfer to a cutting board and let stand until cool enough to handle, about 10 minutes.
  5. Meanwhile, combine garlic, lemon juice, and Rooster Spice with the mayonnaise. Mix well. Transfer to a serving dish and chill until needed.
  6. Preheat grill to medium.
  7. Slice the artichoke in half lengthwise. Scoop out the choke and first few inner layers in the center until the bottom is revealed. Brush each half with olive oil and sprinkle with Maldon flake salt and Rooster Spice.
  8. Grill the artichokes until tender and lightly charred, about 5 minutes per side. Transfer to a serving platter, squeeze half a lemon over them and garnish with remaining lemon wedges.
  9. Serve warm, at room temperature or chilled alongside Spicy Garlic Mayonnaise.
https://www.silkroaddiary.com/rooster-grilled-artichokes-with-spicy-garlic-mayonaise/

Tagged with:

 2 Comments

  1. Heather says:

    Where do you use the bay leaf in this recipe?

Add a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Chaat Masala Butter and Grilled Corn

One of the best things about summer is the abundance of fresh corn on the cob. I was excited to see the first of the season’s crop available at my local Farmer’s Markets and was …

Chile & Cumin Hanger Steak

The World Spice Cookbook Club is thrilled to be cooking from Brazilian Barbecue & Beyond at the upcoming June 3rd Meet & Eat. As with last June’s Meet & Eat, the club is returning to our …

Hibiscus Margarita

Celebrate Cinco de Mayo like never before with this delicious cocktail. The hibiscus infuses a deep rich red color to this libation… Add a slice of lime and Sel de Mer to the rim of …

Shakshuka

Shakshuka is a Middle Eastern dish that is quick and easy to make and can be served for any meal of the day.

Asian tea Rubbed Pork Chops

Asian Tea Rubbed Pork Chops

These Asian tea rubbed pork chops make for a satisfying one dish meal. Nestled into a fall vegetable medley, the thick loin chops are roasted to tender perfection. Our Asian Tea Rub is the secret …