Ingredients:
2 Large Fresh Halved Artichokes
1/2 Cup Of Real Butter
1 Teaspoon Of McCormick Ground Black Pepper
1 Teaspoon Of Fine Ground Table Salt
1 Large Coarsely Diced Shallot
3 Large Minced Garlic Cloves
Information:
Serving Size 4
260 Calories Per Serving
21 Grams Of Fat
Preparation Instructions:
The first step in this delicious recipe is to fire up your backyard grill on low heat. Next take out a large boiling pot, fill it with water, and then set it on your stove over medium high heat. Next take out a sharp kitchen knife, and cut both of your artichokes in half. Moving forward, next scrape out the inner choke of each halve. Once your water reaches a boil, add in your artichoke halves, ground pepper, table salt, half of the minced garlic, and half of the diced shallot. Boil these ingredients for half an hour, or until the stem of the artichoke becomes soft enough to easily poke with a fork. Once you are done, drain the water from the pot, and set it aside. Next take out a small cooking skillet, place it over medium heat, and then add in the butter, half the minced garlic, and half of the diced shallot. Let these ingredients cook until the butter has completely melted, and the garlic and shallot are tender. Lastly, place the boiled artichoke halves on your backyard grill, then brush on your butter sauce. Let the artichokes cook for five to ten minutes, occasionally brushing on the butter sauce while they are grilling. Once the artichokes are lightly toasted, pull them from the grill, and let them cool for three to four minutes before serving. Use any excess butter sauce for dipping.
