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Grilled Artichoke Bruschetta with Pesto Aioli

Created By Chef Tony Baker, Montrio Bistro, Monterey

Serves 4

This creative recipe replaces the toast traditionally used in a bruschetta with a grilled artichoke. Don't be daunted by the number of steps; the end result is delicious!

Basic Artichoke Preparation

Ingredients

1 gall water
12 floz red wine vinegar
1 bulb of garlic (split)
1 pinch oregano dried
¼ cup olive oil
Salt to taste

Method

  1. Bring water to a boil with the vinegar, garlic, oregano, oil and salt
  2. Using a sharp serrated knife remove the top inch from the choke
  3. Using a pair of scissors, trim just the thorns from the leaves
  4. When the water reaches a boil place all of the artichokes in, weight them down so they all cook below the water level, cover and cook for approx 35 mins
  5. Remove from the cooking liquid and place on a tray upside down to drain and cool
  6. Using a medium spoon remove the center leaves and the inedible “furry” choke from the center, take care not to damage the heart
  7. The artichoke is now ready for any number of preparations, stuffing, grilling or simply enjoying as it is with your favorite dip.

Tomato “Bruschetta”

Ingredients

4 Tomatoes large, seeded and diced
¼ Red Onion, peeled and finely chopped
1/8 cup Red Wine Vinegar
¼ cup Extra Virgin Olive Oil
6 leaves Basil, finely shredded
Salt and Pepper

Method

Simply combine ingredients. Note: Do not add salt unless you plan on serving right away.

Pesto

Makes one cup of pesto

Ingredients

2 cups or 4oz washed and dried basil leaves
½ cup parmesan, grated
½ cup Extra Virgin Olive Oil
1 lemon, juiced
1/3 cup pinenuts, toasted
3 garlic cloves, chopped
Salt and pepper to taste

Method

  1. Using a food processor lightly pulse the pinenuts and garlic
  2. Add the basil and pulse
  3. Add the cheese and pulse
  4. Gradually add the oil & lemon and run until all is incorporated
  5. Check seasoning

This recipe will leave you with extra pesto; it will keep for a week well covered in the fridge.

Pesto Aioli

Makes 1 ½ cups

Ingredients

2 Egg yolks
1 Lemon, juiced, fresh
1 Garlic clove
1 cup Olive oil (do not use a strong virgin oil)
1/4 cup Pesto (see above)
Salt and pepper to taste

Method

  1. Using a food processor pulse the egg, lemon and garlic, do not over mix or air will get incorporated and throw off the texture.
  2. With the machine running gradually add all of the oil.
  3. Gently pulse in the pesto
  4. Taste and adjust seasoning as necessary

To Serve

  1. Split the artichoke in half, drizzle with olive oil and season with salt and pepper.
  2. Place on a hot grill for approx 3-5 mins until hot
  3. Serve topped with the tomato mixture and a small dish of the pesto aioli

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