Chef notes
Creamy blue cheese adds delicious flavor to delicate charred artichokes.
Ingredients
- 4 cups extra-virgin olive oil
- 4 cloves garlic
- 1 lemon
- 1 teaspoon kosher salt
- 2 pounds baby artichokes or artichoke hearts
- 1 clove garlic
- ¼ cup Champagne, red wine or sherry vinegar
- 2/3 cup extra-virgin olive oil
- salt and pepper
- 1/3 – ½ cup blue cheese
Preparation
For the Artichokes:
Place all ingredients except artichokes into a large pot over low heat. Cut the baby artichokes in half lengthwise and scrape out any choke from the center, placing the artichokes into the oil as soon as the choke is removed. OR- place cleaned, whole artichoke hearts into oil.
Bring to a hearty simmer, stirring occasionally. Lower heat and cook at a low simmer until just tender, 8-12 minutes, depending on size of artichokes.
Remove from heat and add chile flakes to taste if desired. Let cool completely. Store in sealed glass containers in the refrigerator. To serve, heat gently to loosen the firmed oil. Serve cool, warm or at room temperature.
TO GRILL: Heat an outdoor grill to high, or use a cast iron grillpan. When grill is hot, drain excess olive oil from artichokes and cook on grill 2-3 minutes per side. Transfer to a serving plate and drizzle with Blue Cheese Vinaigrette, below.
For the Vinaigrette:
Rub the cut sides of the garlic over the inside surface of a glass mixing bowl, discarding the garlic afterwards. Add vinegar, olive oil, salt & pepper to taste, whisking vigorously to blend. Stir in blue cheese. Use right away or store in fridge for 3-4 days.
