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Looking for a new cooking recipe or to strengthen your skills in the kitchen? Sur La Table locations offer classes where you can learn more about food and technique. Today Chef Tina Guy shows us one of the many dishes you can make at one of Sur La Table's cooking classes.
Sur La Table operates one of the largest hands-on avocational cooking class programs nationwide, teaching over 300,000 culinary enthusiasts a year. Classes usually focus on seasonal cooking and technique-driven skills. Skill levels range from beginner to advanced, with special sessions designed for kids and teens. Attendees also receive a special in-store discount and recipes from the classes.
Grilled Baby Artichokes with Basil Aioli
Yield: 4 servings
Baby artichokes are actually fully developed and not a younger version of the large globe artichokes. They don't usually develop much of a choke, making them easier to prepare and eat. Grilling gives them a kiss of charred flavor. The basil aioli can be made up to 1 day in advance and stored in an airtight container in the refrigerator.
1/2 lemon
8 baby artichokes
Kosher salt
1/2 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon chopped garlic
Freshly ground black pepper
Basil Aioli (recipe follows), for serving
To prepare artichokes: Combine the juice of 1/2 lemon and the rind to a large bowl of cold water. Cut stem off 1 artichoke. Snap off several of the bottom 3 rows of leaves until you reach the more tender leaves. Cut off artichoke tip with a chef's knife to remove the pointy leaf tips (approximately 1 inch). Halve artichoke lengthwise. Using a spoon or melon baller, scrape out the small, inner choke. Place artichoke half in lemon water. Repeat with remaining artichokes.
Bring a large pot of water to a boil. Season the water generously with salt. Add artichoke halves and boil until tender, about 5 to 6 minutes. Drain in a colander and pat dry with paper towels.
In a large mixing bowl, whisk together vinegar, oil, and garlic. Add the warm artichoke halves, tossing well to coat with marinade. Set aside for at least 30 minutes.
Preheat a grill or grill pan to medium-high heat. Remove artichokes from marinade, remove excess liquid and reserve the marinade. Season with salt and pepper and place on grill. Cook until distinct grill marks develop, turning once, about 7 to 8 minutes total.
To serve: Place grilled artichokes on a serving platter, drizzle with the reserved marinade and basil aioli. Serve immediately.
You can visit SurLaTable.com to learn more about their upcoming classes and to sign up!
