Grilling artichokes is a summer favorite of mine and I am always trying to come up with a new sauce or spread that goes nicely with them. Artichokes are delicious served steamed or oven roasted, but there is nothing like the flavors of a smokey grilled artichoke. I love it when the artichoke tips get dark golden brown and the center tenderizes into a succulent globe.
Figs are an August summer fruit and they are everywhere right now, especially in my backyard. I am definitely scurrying around trying to find ways to utilize them and I love making a large batch of fig jam once a year, so I can savor the flavors all year long. Figs with butter and toasted garlic are a new twist for me and actually, very delightful. The figs give the salty butter a hint of sweetness and the earthy garlic adds a nice contrast, I think you will love.
The Toasted Garlic & Fig Butter is a quick fix, just stir it up in a bowl, for the perfect Grilled Artichoke dipping spread. This recipe makes enough to serve later on sandwiches, grilled fish, chicken or beef and definitely to spread on crusty French bread.
1-2 artichokes, cut in half
1 stick salted butter, room temperature
1 fresh fig
1 clove garlic, peeled
2 tablespoons olive oil
1/8 teaspoon cayenne pepper
pinch salt & pepper
1. In a saucepan, add the sliced artichoke and 1/2 lemon. Fill the pan with water and turn on high heat until boiling. Boil the artichoke halves for 20 minutes. Remove the artichoke from the water and drain. Cool to room temperature.
2. In a small saucepan, add the olive oil and garlic clove and place over low heat. Cook the garlic clove until deep golden brown, turning occasionally, about 10 minutes. Remove the garlic clove from the pan, reserving the oil.
3. In a small bowl, add the stick of room temperature butter. Slice the fresh fig in half, then into a small dice, add it to the butter.
4. Mince the clove of garlic and add it to the butter, along with a pinch of salt and pepper. Then, add the cayenne pepper and stir to combine all the ingredients.
5. Using a spoon, remove the fuzzy part of the choke, then pour the reserved garlic oil over the artichoke.
6. Heat the grill to 400 degrees. Grill the artichoke cut side down for 4-5 minutes, turn over and grill for another 4 minutes. Remove the artichoke from the grill.
7. Spoon the Toasted Garlic & Fig Butter into a small serving bowl. Serve the butter next to the Grilled Artichoke. Enjoy!