Marinated Artichoke and Onion Skewers with Lemon Aioli
Created by Kchurchill5 on July 1, 2012
- Servings: 16
- Prep Time: 5m
- Cook Time: 7-12m
- Recipe #5835
Ingredients
- 2 to 3 boxes or bags (7-9 ounce) frozen artichoke hearts
- 1 to 2 boxes (7 ounce) frozen white pearl onions
- VINAIGRETTE
- 1/2 cup olive oil
- 1/4 fresh lemon juice
- 1 tablespoon dijon mustard
- 1 teaspoon white wine vinegar
- 1 teaspoon garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon salt, or to taste
- LEMON AIOLI
- 1/3 cup mayonnaise (no Miracle Whip)
- 2 tablespoons plain yogurt
- 1 tablespoon fresh lemon juice (you can a bit more if you like a lot of lemon flavor)
- 1/2 teaspoon lemon zest
- 1 scallion, diced very fine (white and green parts)
- 1 teaspoon fresh thyme, minced
- 1/2 to 1 teaspoon honey
How to Make
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Step 1: Vinaigrette ... Add everything to a glass bowl, or, I prefer a ziplock bag and mix well. If you use the ziplock bag - you can just close it and shake; makes this very easy - and no clean up. Add the artichokes and onions (right from the freezer) and toss to combine. Marinate at least 2 hours up to 8. You can leave them right in the refrigerator if marinating for a longer period; or, if only marinating for a short time, you can leave them right on the counter.
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Step 2: Aioli ... Add all the ingredients to a small bowl or measuring cup and mix well. Cover and refrigerate until ready to use. Make sure to make this at least a few hours before serving to develop all the flavors.
How to Make
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Step 3: Skewers ... Very important when using wood skewers - soak them first, especially when using charcoal. I add them to a large baggie and fill with water. You can leave them on the counter and out of the way. Now, whether you use the short ones for appetizers, or the large one; the same method applies. skewer the artichokes and onions, from end to end, so they don't fall apart - make sure to leave a little 'breathing room' between each piece (don't over crowd) - and how you skewer them is up to you. I like about 2 artichokes to 1 onion; but it doesn't matter.
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Step 4: Grill ... I prefer to make these on an outside grill to get that smoky flavor; but an inside grill pan works just as well. These would also work under a broiler, but I am sure the flavor would be quite a bit different. Grill on each side on medium heat until golden brown; they only take 3-4 minutes per side.
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Step 5: Serve ... Spoon a little of the aioli over the skewers and ENJOY!