Grilled Baby Artichokes with Hatch Chile Dusted Hollandaise
2017-03-21 12:23:19
Grilled artichokes with this delicious sauce are always a hit.
Ingredients
- 1 pkg Baby artichokes
- 1 Lemon
- 1 pkg Melissa’s Hollandaise Sauce
- 1/2 tsp Don Enrique Hatch Chile Powder, hot or mild
- as needed Olive oil
- as needed Melissa’s Garden Herb with Sea Salt
Instructions
- Set EGG for direct cooking (no convEGGtor) at 425°F/218°C.
- Juice lemon and add 2 cups of tap water into a medium-sized bowl.
- Wash all artichokes well. Peel chokes until all leaves are the same size. Cut up to ½ inch from tips and halve chokes lengthwise. As chokes are trimmed and halved, place chokes in lemon water to reduce oxidation.
- When EGG is ready, blot chokes and lightly oil cut surface. Set chokes, cut side down, on EGG and lightly weight with a pan. Grill for 3-4 minutes. Lightly oil tops, turn chokes over and grill additional 3-4 minutes, weighted with a pan.
- Transfer grilled chokes to a deep bowl and immediately cover with plastic wrap, allowing chokes to steam for 10 minutes.
- Heat hollandaise sauce as directed on package. Place grilled chokes in a starburst pattern on a serving dish. Pour sauce into a ramekin or into center of dish and dust with hatch powder.
- Baby artichoke leaves may be consumed whole if thoroughly cooked.
Notes
- Recipe courtesy of Big Green Egg®
Adapted from Recipe adapted from Melissa’s: The Freshest Ideas in Produce and Chef Miki Hackney.
Adapted from Recipe adapted from Melissa’s: The Freshest Ideas in Produce and Chef Miki Hackney.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/