Double Double Artichokes

Double Double? Be ready for a double dose of garlic from fresh garlic and Zatarain’s Garlic and Herb seasoning. Also, these nosh worthy artichokes are twice cooked. First by steaming then on the grill for an extra dose of flavor. FACT: I love eating with my hands and these grilled artichokes are perfect for picking up with my fingers and dipping away. Artichokes require a little work to eat the edible part at the base of each petal which makes it even more fun when using your hands.

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Begin prepping the artichokes by removing the tough outer petals and working around until you have reached the softer interior petals. Trim the stalk by removing the tough outer layer. Cut the artichokes in half by slicing from tip through stalk. Using a pair of kitchen scissors remove most of the dark purple fuzzy center, keeping each half intact. Coat with olive oil spray and repeat with the remaining artichokes. Arrange artichokes, cut side up on a rimmed baking sheet or in a 9x13 baking dish.

Fill a large pot with about half an inch of water and set a steamer basket in the pot. Arrange the artichokes in the steamer basket cut side up. Alternately, nestle the artichokes in an exrta-large piece of foil and crumple the excess foil around the artichokes. Set the foil wrapped artichokes in the water. Bring water to a boil, reduce to simmer and cover pot. Steam until the artichokes are tender, about 1 hour.

In bowl whisk together about a cup of olive oil, about half a cup of white wine vinegar, 6-8 minced garlic cloves, and about a Tablespoon of Zatarains Garlic and Herb seasoning. These are approximate measurements so feel free to adjust to your taste. Vegetable oil or a neutral oil can be substituted for the olive oil. Rice vinegar, champagne vinegar, or apple cider vinegar can be substituted for the white wine vinegar. Pour seasoned oil blend over each of the artichokes allowing the oil to pour in-between the cut petals. Let sit for 30 minutes at room temperature and up to overnight covered in the refrigerator. Bring to room temperature before grilling.

Prepare a grill for medium high heat. Place artichokes, cut side up on the grill until the bottom side is charred in spots. Turn the artichokes over and grill until charred in spots on the cut side. Transfer to a serving dish. Serve with a simple dipping oil by whisking together a bout 1/2 cup of olive oil, a Tablespoon of vinegar and a couple of teaspoons of Zatarain’s Garlic and Herb Seasoning. Artichokes can be served warm or room temperature. This is literally finger food so be sure to have plenty of napkins. Enjoy!