Originally published Sept 2010: Here's the latest recipe from chef Jill Fisher! Jill, a licensed Personal Chef, teaches cooking classes at Conejo Valley Adult School and Williams Sonoma in Thousand Oaks and has written articles for local food magazines such as 805 Living. In December 2009, Jill and her friend released their cookbook "i found my sanity in...My Best Friend's Kitchen."
CLICK HERE for Jill's other recipes published in Conejo Valley Guide!
My family just returned from a summer trip to northern California. We stayed in a beach house near Aptos and to get there, you drive through acres and acres of artichoke fields. It is a beautiful site! Did you know if you leave an artichoke alone, they will bloom into a lovely purple flower (as shown)? It has a light, sweet fragrance and will last several weeks when picked. This recipe for a grilled artichoke is fun to try – it has a classic artichoke flavor with the Caesar but gets a nice edgy flavor as well from the grilling. This can be served as an appetizer or a side dish – Enjoy! -Jill
Caesar Grilled Artichokes
Caesar Dressing (I prefer Cardini’s)
Fresh Parmesan Cheese
Trim and steam artichokes in cook top steamer until almost done (30 minutes, depending on the size of the artichoke). Remove from steam. Lightly pull leaves open to allow space between leaves and make artichoke look like an open blossom. Drizzle artichoke with Caesar dressing and sprinkle with Parmesan. Place artichokes directly on a low heat grill for about 8 to 10 minutes.