Thursday, 15 November 2012

Delicious Grilled Artichokes and Asparagus


4 artichokes
2 pounds fresh asparagus
4 cups of chicken soup
2 dry chili peppers
3 bay leaves
3 garlic cloves
some pepper and salt (as you like)

For the marinade use:

3 cups of olive oil, 
2,5 tbsp of water 
2,5 tbsp of soy sauce 
2,5 tbsp of balsamic vinegar 
0,5 tbsp of crushed red pepper 
some pepper and salt (as you like)

Cut and peel off the artichokes, then place them in a large pot with the top side down. 
Add chicken soup and a little water to just cover the artichokes up to 2 inches, then add dry chili peppers, bay leaves, cut garlic cloves, salt and pepper to taste. Cover the pot and cook them for 25 minutes on very low fire. 
For the marinade put in a bowl together olive oil, water, soy sauce, balsamic vinegar, crushed red pepper, salt and pepper, and stir well all together with a fork.
Remove artichoke from the pot and halve them, remove some leaves, scoop a little flesh. 
Cover artichokes and asparagus tops with the marinade and place over a grill. Grill artichokes for 10 minutes in total (each side must grill 5 minutes ). Grill asparagus for only 2 minutes per each side.

Serve hot as salad or with the dipping sauce (In a small bowl combine mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper) and wine. 

Bon appetit!

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