It’s artichoke season — hooray! Yesterday we found some big, organic beauties at our local Safeway and we decided to throw them onto the BBQ along with strip steaks from 4505 Meats. I usually steam artichokes but since trying this recipe, I definitely think grilling the ‘chokes imparts more flavor (meaning less need for over-saucing).
I used this recipe as a guide and made a variation of the Barefoot Contessa’s aïoli to serve alongside. The hubby mans the grill so while he was outside, I cooked up a bowl full of mussels for a last-minute take on surf and turf.
A gorgeous day that ended with a gorgeous Sunday Supper. xx
Grilled Garlic Artichokes
Ingredients:
• 2 large artichokes
• 2 lemons
• 3/4 cup olive oil
• 4 cloves garlic, chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
- Trim the tops from the artichokes, then cut in half lengthwise, and place halves into bowl of water with juice of 1/2 lemon.
- Bring a large pot of water to a boil. Meanwhile, prepare BBQ for medium direct heat.
- Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
- Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred.
Mussels with Garlic Saffron Aïoli (adapted from Barefoot Contessa Foolproof by Ina Garten)
Ingredients:
• 1/2 tsp saffron threads
• 2/3 cup good mayonnaise
• 1 tbsp lemon zest
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 3 tbsp finely chopped garlic
• Kosher salt and freshly ground black pepper
• 3/4 tsp fleur de sel
• 1 1/2 pounds mussels, cleaned
• 1/3 cup dry white wine
For the aïoli: Soak saffron in 1 tbsp hot water in a small bowl for 5 minutes. Whisk in the mayo, zest, juice, mustard, garlic, and salt and pepper (to taste). Refrigerate until ready to use.
For the mussels: combine the fleur de sel and 1/2 tsp pepper and set aside. Heat a 12-inch, dry cast-iron skillet over high heat for 5 minutes, until very hot. Add the mussels in a single layer and cook them for 1 minute (until they start to open). Add the wine and continue cooking for 2-3 minutes, until mussels are fully opened and just cooked. (Discard any that don’t open.) Remove from heat and sprinkle the mussels generously with the salt and pepper mixture.
Where to Buy Ingredients:
For quality meats and accoutrements (chimichurri, truffle butter, etc):
4505 Meats
1909 Mission St, San Francisco, CA 94103
ph: (415) 525-4239
For quality seafood:
Sun Fat Seafood
2687 Mission St, San Francisco, CA 94110
ph: (415) 282-9339
