Recipe for Grilled Artichokes

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Ingredients:

  • 2 large artichokes
  •  1 lemon, quartered
  •  ¾ cup olive oil
  •  4 cloves garlic, chopped
  •  1 tsp. salt
  • ½ tsp. ground black pepper

Directions:

Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown. Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat. Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper. Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.

This dish pairs well with Treana White, a lovely white blend from Paso Robles, CA.

 

Recipe for Honey Chicken Kabobs Paired with Chardonnay

 

Ingredients:

•    1/4 cup vegetable oil
•    1/3 cup honey
•    1/3 cup soy sauce
•    1/4 teaspoon ground black pepper
•    8 skinless, boneless chicken breast halves – cut into 1 inch cubes
•    2 cloves garlic
•    5 small onions, cut into 2 inch pieces
•    2 red bell peppers, cut into 2 inch pieces
•    Mushrooms (optional)
•    Cherry tomatoes (optional)
•    skewers

Directions:

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic and vegetables in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Serves 12

Try one of these Chardonnays with this recipe:

Value: Clos Du Bois North Coast Chardonnay

Premium:  Sonoma Cutrer Sonoma Coast Chardonnay