I used to live not far from Castroville, the artichoke capital of the world! So, since moving to the Central Coast last year, I've sampled several different 'chokes, and come to really enjoy this sophisticated flavor. When I first flipped through Giada's new cookbook, I knew this recipe would be among the first I prepared. I did have to do a bit of searching for creme fraiche (Whole Foods, in case you're wondering...or you can make your own) and champagne vinegar, but it was sooo worth it! And when my husband said, "I've never tasted a better artichoke!" I knew I'd struck gold! I'll be making this again and again. Oh, and before I forget, the leftover dipping sauce makes a fabulous salad dressing!
1/3 cup plus 1/4 cup olive oil
1 tablespoon chopped fresh rosemary leaves
2 garlic cloves, minced
salt and pepper
1 pound frozen (or canned) whole artichoke hearts, thawed
1/2 cup creme fraiche
2 tablespoons champagne vinegar
2 tablespoons honey
In a medium bowl, whisk together 1/3 cup olive oil, rosemary, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add the artichokes and toss until coated. Allow to marinate at least 30 minutes.
Heat a grill pan over medium-high heat or preheat a grill. Grill the artichokes for 1 or 2 minutes on each side, until lightly charred. Transfer to a serving bowl and set aside to cool slightly.
In a medium bowl, whisk together the creme fraiche, remaining 1/4 cup olive oil, vinegar, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Serve alongside the artichokes as a dipping sauce or to toss a salad.
Recipe adapted from Weeknights with Giada, by Giada de Laurentiis.