Fire It Up - Andrew Schloss [153]
Squeeze the lemon juice into a bowl of cold water. Trim each artichoke by snapping off and discarding the tough outer green leaves until you are left with a small, bullet-shaped artichoke with pale yellow leaves that are green at the tips. Cut off the green tips crosswise. Cut the stem flush with the bottom of the artichoke, so that no green remains. Cut the artichokes in half lengthwise and scoop out and discard any purple choke. Drop the halved artichokes into the bowl of lemon water as you cook.
Bring a large pot of salted water to a boil. Add the artichokes and boil until crisp-tender, 5 to 6 minutes. Drain and pat dry.
Meanwhile, melt 1 tablespoon of the butter in a small saucepan over medium-low heat. Add the garlic and cook until soft but not browned, about 4 minutes. Add the wine and vinegar, raise the heat to medium-high, and cook until the liquid is reduced by half, 5 to 7 minutes. Melt the remaining 5 tablespoons butter in a medium skillet over medium-low heat. Cook slowly until the butter turns golden brown and smells toasty, 6 to 8 minutes, stirring now and then. Remove from the heat and stir in the wine mixture. Season with the parsley, salt, and pepper.
Brush the artichokes with some of the butter sauce. Light a grill for direct medium heat, about 375°F. Brush the grill grate and coat with oil. Grill the artichokes directly over the heat until tender and nicely grill-marked, about 5 minutes per side.
Serve with the butter sauce.
ASPARAGUS
Charred Pencil Asparagus in Vinaigrette
MAKES 6 SERVINGS
Asparagus are the above-ground shoots of a rhizome, consisting of a stalk topped with a pointed tip. The tip is a cluster of leaf-like bracts. If the tips are not harvested, they eventually sprout long, feathery fronds. The stalks can be green, purple, or white, and run from pencil-thin to jumbo. To test the freshness of a bunch of asparagus, squeeze the stalks–they should squeak.
INGREDIENTS:
2 pounds thin asparagus (30 to 35 spears)
¼ cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
1 teaspoon minced shallots
½ teaspoon Dijon mustard
½ teaspoon lemon zest
¼ teaspoon coarse salt
¼ teaspoon ground black pepper Pinch of sugar
DIRECTIONS:
Light a grill for direct medium heat, about 375°F.
Trim the asparagus, one at a time. Take a stalk and hold one end in each hand. Gradually bend the stalk and it will naturally snap where the stalk becomes tough. Discard the tough end. Place the asparagus in a shallow glass baking dish just large enough to hold them in a single layer. Combine the oil, vinegar, shallots, mustard, lemon zest, salt, pepper, and sugar in a jar with a tight-fitting lid. Shake vigorously to combine, and then pour over the asparagus.
Brush the grill grate and coat with oil. Remove the asparagus from the vinaigrette, reserving the oil. Grill directly over the heat, perpendicular to the bars of the grill grate. Grill until just tender but not limp, 3 to 4 minutes, rolling the asparagus once or twice with tongs. Return the grilled asparagus to the baking dish and shake to coat with the vinaigrette. Let cool to room temperature and serve. (Or cover and refrigerate for up to 1 day. Remove from the refrigerator 15 minutes before serving.)
BELGIAN ENDIVE
Grilled Belgian Endive with Persimmon and Speck
MAKES 4 SERVINGS
Belgian endives are the bullet-shaped shoots of chicory, grown to control their bitterness and increase their juiciness. Grilled wedges of sweet persimmon and salty speck make an intriguing counterpoint.
INGREDIENTS:
4 medium heads Belgian endive (about 1½ pounds total)
2 tablespoons olive oil
8 thin slices speck or regular smoked bacon, halved lengthwise into 16 strips
16 fresh basil leaves
2 Fuyu persimmons, each cut into 8 wedges
½ cup Brandied Ginger Glaze
DIRECTIONS:
Light a grill for direct medium-high heat, about 400°F.
Cut the Belgian endive in half lengthwise and brush all over with the oil. Lay a strip of speck on a work surface, put a basil leaf at one end then top the basil with a wedge of persimmon