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Artichokes with Romesco Sauce","credit":"Wendy Goodfriend","description":"Grilled Artichokes with Romesco 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Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"kim-laidlaw":{"type":"authors","id":"5015","meta":{"index":"authors_1591205172","id":"5015","found":true},"name":"Kim Laidlaw","firstName":"Kim","lastName":"Laidlaw","slug":"kim-laidlaw","email":"kim_laidlaw@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"denise-lincoln":{"type":"authors","id":"5016","meta":{"index":"authors_1591205172","id":"5016","found":true},"name":"Denise Santoro Lincoln","firstName":"Denise Santoro","lastName":"Lincoln","slug":"denise-lincoln","email":"dmsantoro@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_109291":{"type":"posts","id":"bayareabites_109291","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109291","score":null,"sort":[1463411695000]},"guestAuthors":[],"slug":"springtime-grilled-artichokes-with-romesco-sauce","title":"Springtime Grilled Artichokes with Romesco Sauce","publishDate":1463411695,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Artichokes seem to be a mystery to some folks. I grew up eating – and loving – them and my mom always served them with plenty of melted butter mixed with lemon juice. I’ve always been a fan, and have made them all sorts of ways, from \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/05/02/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise/\" target=\"_blank\">deep-fried baby artichokes\u003c/a> to stuffed and baked with garlicky breadcrumbs, to simply steamed and served with a sauce. \u003c/p>\n\u003cp>To my husband and daughter, who had never tried artichokes prior to me making this latest version, they were a revelation. Now, whenever I’m at the store, my daughter begs me to buy an artichoke, like it was a pint of chocolate ice cream or something. \u003c/p>\n\u003cp>This version is pretty simple if you’ve already fired up the grill. Once prepped, just steam them until fairly tender, then throw them on the grill to crisp them up and add smoky flavor. The romesco sauce, a Spanish sweet pepper and almond sauce, that I serve with them can be made quickly and easily in the food processor in advance. Just store it in the fridge for up to 1 week before serving.\u003c/p>\n\u003cp>To eat an artichoke, simply pull off the leaves and scrape the tender meat at the bottom of each leaf off with your teeth. Once you get down to the heart (the base and stem of the artichoke), you can slice it up and douse it with sauce. \u003c/p>\n\u003cp>This recipe makes more sauce that you will need for your artichokes, but it’s super versatile. I love to serve it alongside grilled chicken and pork chops, or slathered on thick slices of grill-toasted bread with a fresh green salad.\u003c/p>\n\u003cfigure id=\"attachment_109329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109329\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Artichokes with Romesco Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings as a side dish\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>\u003cem>For the romesco sauce\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1 large tomato, halved crosswise\u003c/li>\n\u003cli>4 garlic cloves, peeled\u003c/li>\n\u003cli>1 slice crusty white bread, crust removed and bread cut into 1-inch pieces\u003c/li>\n\u003cli>1/4 cup slivered almonds\u003c/li>\n\u003cli>1 (7.25–8 oz) jar roasted red peppers, drained (I used roasted piquillo peppers)\u003c/li>\n\u003cli>1/4 cup extra-virgin olive oil\u003c/li>\n\u003cli>2 tbsp sherry vinegar\u003c/li>\n\u003cli>1 tsp smoked paprika\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 large globe artichokes\u003c/li>\n\u003cli>1 lemon, halved crosswise\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>\u003cem>To make the romesco sauce:\u003c/em>\u003c/strong> preheat the oven to 400F. Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds. Drizzle the bread with a little olive oil and toss to coat. Roast in the oven until the bread and almonds are toasted, about 5 minutes. Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor. Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor. Puree until smooth. Transfer to a serving bowl. (Can be made up to 5 days in advance; store in an airtight container in the fridge.)\u003c/li>\n\u003cfigure id=\"attachment_109341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients.jpg\" alt=\"Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-oil.jpg\" alt=\"Drizzle the bread with a little olive oil and toss to coat. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle the bread with a little olive oil and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-oven.jpg\" alt=\"Roast in the oven until the bread and almonds are toasted, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast in the oven until the bread and almonds are toasted, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-processor.jpg\" alt=\"Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-processor6.jpg\" alt=\"Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109345\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109369\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-final.jpg\" alt=\"Puree until smooth. Transfer to a serving bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Puree until smooth. Transfer to a serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke. Using kitchen shears, snip off the pointy tips of the leaves. Using a paring knife or peeler, trim the stem and peel away the tough outer fibers. As you trim the artichoke, rub the cut areas with the lemon.\u003c/li>\n\u003cfigure id=\"attachment_109352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-end-off1.jpg\" alt=\"To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-trim-leaves.jpg\" alt=\"Using kitchen shears, snip off the pointy tips of the leaves.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using kitchen shears, snip off the pointy tips of the leaves. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-peel-stem.jpg\" alt=\"Using a paring knife or peeler, trim the stem and peel away the tough outer fibers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a paring knife or peeler, trim the stem and peel away the tough outer fibers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-lemon.jpg\" alt=\"As you trim the artichoke, rub the cut areas with the lemon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109347\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As you trim the artichoke, rub the cut areas with the lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Halve the artichokes lengthwise. Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon.\u003c/li>\n\u003cfigure id=\"attachment_109350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-halved.jpg\" alt=\"Halve the artichokes lengthwise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halve the artichokes lengthwise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-scoop-inside.jpg\" alt=\"Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down. Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. (You don’t need them to be overly tender as they will continue to cook on the grill.)\n\u003c/li>\n\u003cfigure id=\"attachment_109366\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-steam1.jpg\" alt=\"Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109366\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-steam.jpg\" alt=\"Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a charcoal or gas grill for medium-high indirect heat (or preheat a stovetop grill pan). Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally, until the artichokes are nicely grill-marked and tender.\u003c/li>\n\u003cfigure id=\"attachment_109359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-on-grill3.jpg\" alt=\"Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109328\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-grilled.jpg\" alt=\"Cook until the artichokes are nicely grill-marked and tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook until the artichokes are nicely grill-marked and tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a serving platter and serve at once with the romesco for dipping.\u003c/li>\n\u003cfigure id=\"attachment_109332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Transfer to a serving platter and serve at once with the romesco for dipping.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving platter and serve at once with the romesco for dipping. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"It's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.","status":"publish","parent":0,"modified":1567627318,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":1110},"headData":{"title":"Springtime Grilled Artichokes with Romesco Sauce | KQED","description":"It's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Springtime Grilled Artichokes with Romesco Sauce","datePublished":"2016-05-16T15:14:55.000Z","dateModified":"2019-09-04T20:01:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109291 http://ww2.kqed.org/bayareabites/?p=109291","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/","disqusTitle":"Springtime Grilled Artichokes with Romesco Sauce","source":"Seasonal Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/seasonal-recipes/","path":"/bayareabites/109291/springtime-grilled-artichokes-with-romesco-sauce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Artichokes seem to be a mystery to some folks. I grew up eating – and loving – them and my mom always served them with plenty of melted butter mixed with lemon juice. I’ve always been a fan, and have made them all sorts of ways, from \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/05/02/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise/\" target=\"_blank\">deep-fried baby artichokes\u003c/a> to stuffed and baked with garlicky breadcrumbs, to simply steamed and served with a sauce. \u003c/p>\n\u003cp>To my husband and daughter, who had never tried artichokes prior to me making this latest version, they were a revelation. Now, whenever I’m at the store, my daughter begs me to buy an artichoke, like it was a pint of chocolate ice cream or something. \u003c/p>\n\u003cp>This version is pretty simple if you’ve already fired up the grill. Once prepped, just steam them until fairly tender, then throw them on the grill to crisp them up and add smoky flavor. The romesco sauce, a Spanish sweet pepper and almond sauce, that I serve with them can be made quickly and easily in the food processor in advance. Just store it in the fridge for up to 1 week before serving.\u003c/p>\n\u003cp>To eat an artichoke, simply pull off the leaves and scrape the tender meat at the bottom of each leaf off with your teeth. Once you get down to the heart (the base and stem of the artichoke), you can slice it up and douse it with sauce. \u003c/p>\n\u003cp>This recipe makes more sauce that you will need for your artichokes, but it’s super versatile. I love to serve it alongside grilled chicken and pork chops, or slathered on thick slices of grill-toasted bread with a fresh green salad.\u003c/p>\n\u003cfigure id=\"attachment_109329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109329\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Artichokes with Romesco Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings as a side dish\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>\u003cem>For the romesco sauce\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1 large tomato, halved crosswise\u003c/li>\n\u003cli>4 garlic cloves, peeled\u003c/li>\n\u003cli>1 slice crusty white bread, crust removed and bread cut into 1-inch pieces\u003c/li>\n\u003cli>1/4 cup slivered almonds\u003c/li>\n\u003cli>1 (7.25–8 oz) jar roasted red peppers, drained (I used roasted piquillo peppers)\u003c/li>\n\u003cli>1/4 cup extra-virgin olive oil\u003c/li>\n\u003cli>2 tbsp sherry vinegar\u003c/li>\n\u003cli>1 tsp smoked paprika\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 large globe artichokes\u003c/li>\n\u003cli>1 lemon, halved crosswise\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>\u003cem>To make the romesco sauce:\u003c/em>\u003c/strong> preheat the oven to 400F. Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds. Drizzle the bread with a little olive oil and toss to coat. Roast in the oven until the bread and almonds are toasted, about 5 minutes. Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor. Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor. Puree until smooth. Transfer to a serving bowl. (Can be made up to 5 days in advance; store in an airtight container in the fridge.)\u003c/li>\n\u003cfigure id=\"attachment_109341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients.jpg\" alt=\"Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-oil.jpg\" alt=\"Drizzle the bread with a little olive oil and toss to coat. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle the bread with a little olive oil and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-oven.jpg\" alt=\"Roast in the oven until the bread and almonds are toasted, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast in the oven until the bread and almonds are toasted, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-processor.jpg\" alt=\"Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-processor6.jpg\" alt=\"Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109345\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109369\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-final.jpg\" alt=\"Puree until smooth. Transfer to a serving bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Puree until smooth. Transfer to a serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke. Using kitchen shears, snip off the pointy tips of the leaves. Using a paring knife or peeler, trim the stem and peel away the tough outer fibers. As you trim the artichoke, rub the cut areas with the lemon.\u003c/li>\n\u003cfigure id=\"attachment_109352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-end-off1.jpg\" alt=\"To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-trim-leaves.jpg\" alt=\"Using kitchen shears, snip off the pointy tips of the leaves.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using kitchen shears, snip off the pointy tips of the leaves. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-peel-stem.jpg\" alt=\"Using a paring knife or peeler, trim the stem and peel away the tough outer fibers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a paring knife or peeler, trim the stem and peel away the tough outer fibers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-lemon.jpg\" alt=\"As you trim the artichoke, rub the cut areas with the lemon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109347\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As you trim the artichoke, rub the cut areas with the lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Halve the artichokes lengthwise. Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon.\u003c/li>\n\u003cfigure id=\"attachment_109350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-halved.jpg\" alt=\"Halve the artichokes lengthwise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halve the artichokes lengthwise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-scoop-inside.jpg\" alt=\"Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down. Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. (You don’t need them to be overly tender as they will continue to cook on the grill.)\n\u003c/li>\n\u003cfigure id=\"attachment_109366\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-steam1.jpg\" alt=\"Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109366\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-steam.jpg\" alt=\"Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a charcoal or gas grill for medium-high indirect heat (or preheat a stovetop grill pan). Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally, until the artichokes are nicely grill-marked and tender.\u003c/li>\n\u003cfigure id=\"attachment_109359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-on-grill3.jpg\" alt=\"Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109328\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-grilled.jpg\" alt=\"Cook until the artichokes are nicely grill-marked and tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook until the artichokes are nicely grill-marked and tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a serving platter and serve at once with the romesco for dipping.\u003c/li>\n\u003cfigure id=\"attachment_109332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Transfer to a serving platter and serve at once with the romesco for dipping.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving platter and serve at once with the romesco for dipping. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109291/springtime-grilled-artichokes-with-romesco-sauce","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1009","bayareabites_16285","bayareabites_2075","bayareabites_2550","bayareabites_2198","bayareabites_15455","bayareabites_8986","bayareabites_3682"],"featImg":"bayareabites_109330","label":"source_bayareabites_109291"},"bayareabites_3199":{"type":"posts","id":"bayareabites_3199","meta":{"index":"posts_1591205157","site":"bayareabites","id":"3199","score":null,"sort":[1240496268000]},"guestAuthors":[],"slug":"grilled-stuffed-artichokes","title":"Grilled Stuffed Artichokes","publishDate":1240496268,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/grilled-stuffed-artichokes1.jpg\" alt=\"grilled stuffed artichokes\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-3212\">\u003c/p>\n\u003cp>Artichokes are a deceptive vegetable. Their prickly and tough exterior makes them look not only inedible, but a bit dangerous to handle. Underneath those sharp and rough leaves, however, is a sweet and tender treat that is worth excavating. Left alone on the stalk, the artichoke morphs into an elaborate flower that looks a bit like a peacock with purple plumes. I often grow them in my side yard and leave the later harvest to flower because they are so pretty. If you pick them early enough, however, or purchase them at the farmer's market or store (and you can find them everywhere this time of year) you get something that is both earthy and sweet. Such a great way to start spring.\u003c/p>\n\u003cp>My mother has always made giant stuffed artichokes for Easter dinner. Her large full chokes are truly gorgeous to behold -- like enormous desert flowers filled with bread crumb pollen -- and even more delightful to eat. But because I am lazy, I rarely make this dish. Filling each leaf of an artichoke seems a tedious task. And, although I love to spend long dinners leisurely making my way through a giant artichoke, my children and husband don't have the patience to slowly nibble the meat from the edge of each leaf. I therefore came up with a compromise recipe: keep the stuffing, but ditch the tiresome preparation and elongated eating period. This makes everyone happy.\u003c/p>\n\u003cp>In my version, I use medium-sized artichokes, trimming off all the hard outer leaves and chopping off the top. I cook them halfway in a pot of water and then finish them off on the grill. Trimmed and halved, you're left with the perfect receptacle for a dollop of stuffing with the added bonus that almost the entire vegetable is now edible.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3201\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/trimmed-artichoke-cut-in-half.jpg\" alt=\"trimmed artichoke cut in half\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like my mother, I use bread crumbs, Parmesan cheese and parsley in my stuffing, but I've also added a few other ingredients. Because the intense heat of the grill caramelizes the natural sugars of the artichoke, I wanted to include a salty component to the stuffing. I have therefore added cooked pancetta to the mix, which really helps highlight the vegetable's natural sweet flavors, along with a little mint to liven things up.\u003c/p>\n\u003cp>Grilling is the easy part. Just lay the artichokes leaf-side down on indirect heat and cover for about 20 minutes. I tried flipping a few over and the stuffing held in all but one. That said, they turn out wonderfully if you just leave them alone as well.\u003c/p>\n\u003cp>The final product is something you can eat with normal bites. No more gnawing off edges for impatient kids and husbands, although plenty of sweet artichoke flavor for everyone.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3204\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/a-grilled-stuffed-artichoke.jpg\" alt=\"a grilled stuffed artichoke\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>\u003cstrong>Grilled Stuffed Artichokes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>16 artichoke halves\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 medium artichokes\u003cbr>\n2 lemons\u003cbr>\n½ cup fresh bread crumbs\u003cbr>\n¼ cup grated Parmesan cheese\u003cbr>\n¼ cup pancetta or bacon\u003cbr>\n2 garlic cloves\u003cbr>\n2 Tbsp chopped Italian parsley\u003cbr>\n1 Tbsp chopped mint\u003cbr>\n6 Tbsp extra-virgin olive oil\u003cbr>\n2 Tbsp water or white wine\u003cbr>\nDash of salt and pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Wash the artichokes and then trim off the top prickly edges, about 1/2-inch from the top down.\u003c/p>\n\u003cp>2. Fill a large pot ¾ full with water and squeeze the juice from one lemon into the pot, tossing in the actual squeezed lemon at the end. Add 1 Tbsp salt to the water.\u003c/p>\n\u003cp>3. Remove the outer leaves of the artichoke until you get to the lighter and more tender underleaves.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3205\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/trimmed-artichoke.jpg\" alt=\"trimmed artichoke\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>4. One by one, slice the artichokes in half and core out the furry part above the heart. Place each one in the pot of water when you are done. Be sure to place each artichoke half in the water as soon as you have finished cutting and trimming it, or else it will start to brown in the air.\u003c/p>\n\u003cp>5. Once all the chokes are trimmed, halved and defurred, bring the covered pot of water to a boil.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3206\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/artichokes-in-water.jpg\" alt=\"artichokes in water\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>6. Turn off the heat once you gain a rapid boil and then let the artichokes sit in the covered pot for 5-7 minutes.\u003c/p>\n\u003cp>7. Remove the artichokes from the water and drain. Press a paper towel against them to try to gently press out any excess water.\u003c/p>\n\u003cp>8. Place the artichokes in a large baking pan, cut side up, and drizzle 3 tablespoons of oil on top along with the zest of your remaining lemon as well as that lemon's juice. Flip the artichokes over, and then cover and refrigerate the pan until ready to use. You can make these up to a day ahead of time.\u003c/p>\n\u003cp>9. About a half hour before you're ready to grill, cut the pancetta or bacon into small cubes and sauté with the garlic in 1 Tbsp olive oil until crispy.\u003c/p>\n\u003cp>10. Place your bread crumbs, cooked pancetta and garlic, parsley, mint, remaining 2 tablespoons olive oil, Parmesan cheese, and water or white wine in a food processor along with a dash of salt and pepper. Pulse until everything is thoroughly chopped and combined.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3203\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/artichokes-stuffing.jpg\" alt=\"artichoke stuffing\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>11. Turn the artichokes over so they are once again cut-side up and gently press a small mound of stuffing into each cavity. Top with a sprinkle of kosher or sea salt.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/artichokes-on-the-grill.jpg\" alt=\"artichokes on the grill\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-3214\">\u003c/p>\n\u003cp>12. Grill each artichoke on indirect heat for about 20 minutes, or until ready.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note: \u003c/strong>For fresh bread crumbs, just place two slices of bread (I use the ends) in a food processor and pulse about ten times.\u003c/p>\n\n","blocks":[],"excerpt":"My mother has always made giant stuffed artichokes for Easter dinner. Her large full chokes are truly gorgeous to behold -- like enormous desert flowers filled with bread crumb pollen -- and even more delightful to eat. But because I am lazy, I rarely make this dish. Filling each leaf of an artichoke seems a tedious task. And, although I love to spend long dinners leisurely making my way through a giant artichoke, my children and husband don't have the patience to slowly nibble the meat from the edge of each leaf. I therefore came up with a compromise recipe: keep the stuffing, but ditch the tiresome preparation and elongated eating period. This makes everyone happy.","status":"publish","parent":0,"modified":1567627435,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":924},"headData":{"title":"Grilled Stuffed Artichokes | KQED","description":"My mother has always made giant stuffed artichokes for Easter dinner. Her large full chokes are truly gorgeous to behold -- like enormous desert flowers filled with bread crumb pollen -- and even more delightful to eat. But because I am lazy, I rarely make this dish. Filling each leaf of an artichoke seems a tedious task. And, although I love to spend long dinners leisurely making my way through a giant artichoke, my children and husband don't have the patience to slowly nibble the meat from the edge of each leaf. I therefore came up with a compromise recipe: keep the stuffing, but ditch the tiresome preparation and elongated eating period. This makes everyone happy.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Grilled Stuffed Artichokes","datePublished":"2009-04-23T14:17:48.000Z","dateModified":"2019-09-04T20:03:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"3199 http://blogs.kqed.org/bayareabites/?p=3199","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/04/23/grilled-stuffed-artichokes/","disqusTitle":"Grilled Stuffed Artichokes","path":"/bayareabites/3199/grilled-stuffed-artichokes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/grilled-stuffed-artichokes1.jpg\" alt=\"grilled stuffed artichokes\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-3212\">\u003c/p>\n\u003cp>Artichokes are a deceptive vegetable. Their prickly and tough exterior makes them look not only inedible, but a bit dangerous to handle. Underneath those sharp and rough leaves, however, is a sweet and tender treat that is worth excavating. Left alone on the stalk, the artichoke morphs into an elaborate flower that looks a bit like a peacock with purple plumes. I often grow them in my side yard and leave the later harvest to flower because they are so pretty. If you pick them early enough, however, or purchase them at the farmer's market or store (and you can find them everywhere this time of year) you get something that is both earthy and sweet. Such a great way to start spring.\u003c/p>\n\u003cp>My mother has always made giant stuffed artichokes for Easter dinner. Her large full chokes are truly gorgeous to behold -- like enormous desert flowers filled with bread crumb pollen -- and even more delightful to eat. But because I am lazy, I rarely make this dish. Filling each leaf of an artichoke seems a tedious task. And, although I love to spend long dinners leisurely making my way through a giant artichoke, my children and husband don't have the patience to slowly nibble the meat from the edge of each leaf. I therefore came up with a compromise recipe: keep the stuffing, but ditch the tiresome preparation and elongated eating period. This makes everyone happy.\u003c/p>\n\u003cp>In my version, I use medium-sized artichokes, trimming off all the hard outer leaves and chopping off the top. I cook them halfway in a pot of water and then finish them off on the grill. Trimmed and halved, you're left with the perfect receptacle for a dollop of stuffing with the added bonus that almost the entire vegetable is now edible.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3201\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/trimmed-artichoke-cut-in-half.jpg\" alt=\"trimmed artichoke cut in half\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like my mother, I use bread crumbs, Parmesan cheese and parsley in my stuffing, but I've also added a few other ingredients. Because the intense heat of the grill caramelizes the natural sugars of the artichoke, I wanted to include a salty component to the stuffing. I have therefore added cooked pancetta to the mix, which really helps highlight the vegetable's natural sweet flavors, along with a little mint to liven things up.\u003c/p>\n\u003cp>Grilling is the easy part. Just lay the artichokes leaf-side down on indirect heat and cover for about 20 minutes. I tried flipping a few over and the stuffing held in all but one. That said, they turn out wonderfully if you just leave them alone as well.\u003c/p>\n\u003cp>The final product is something you can eat with normal bites. No more gnawing off edges for impatient kids and husbands, although plenty of sweet artichoke flavor for everyone.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3204\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/a-grilled-stuffed-artichoke.jpg\" alt=\"a grilled stuffed artichoke\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>\u003cstrong>Grilled Stuffed Artichokes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>16 artichoke halves\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 medium artichokes\u003cbr>\n2 lemons\u003cbr>\n½ cup fresh bread crumbs\u003cbr>\n¼ cup grated Parmesan cheese\u003cbr>\n¼ cup pancetta or bacon\u003cbr>\n2 garlic cloves\u003cbr>\n2 Tbsp chopped Italian parsley\u003cbr>\n1 Tbsp chopped mint\u003cbr>\n6 Tbsp extra-virgin olive oil\u003cbr>\n2 Tbsp water or white wine\u003cbr>\nDash of salt and pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Wash the artichokes and then trim off the top prickly edges, about 1/2-inch from the top down.\u003c/p>\n\u003cp>2. Fill a large pot ¾ full with water and squeeze the juice from one lemon into the pot, tossing in the actual squeezed lemon at the end. Add 1 Tbsp salt to the water.\u003c/p>\n\u003cp>3. Remove the outer leaves of the artichoke until you get to the lighter and more tender underleaves.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3205\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/trimmed-artichoke.jpg\" alt=\"trimmed artichoke\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>4. One by one, slice the artichokes in half and core out the furry part above the heart. Place each one in the pot of water when you are done. Be sure to place each artichoke half in the water as soon as you have finished cutting and trimming it, or else it will start to brown in the air.\u003c/p>\n\u003cp>5. Once all the chokes are trimmed, halved and defurred, bring the covered pot of water to a boil.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3206\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/artichokes-in-water.jpg\" alt=\"artichokes in water\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>6. Turn off the heat once you gain a rapid boil and then let the artichokes sit in the covered pot for 5-7 minutes.\u003c/p>\n\u003cp>7. Remove the artichokes from the water and drain. Press a paper towel against them to try to gently press out any excess water.\u003c/p>\n\u003cp>8. Place the artichokes in a large baking pan, cut side up, and drizzle 3 tablespoons of oil on top along with the zest of your remaining lemon as well as that lemon's juice. Flip the artichokes over, and then cover and refrigerate the pan until ready to use. You can make these up to a day ahead of time.\u003c/p>\n\u003cp>9. About a half hour before you're ready to grill, cut the pancetta or bacon into small cubes and sauté with the garlic in 1 Tbsp olive oil until crispy.\u003c/p>\n\u003cp>10. Place your bread crumbs, cooked pancetta and garlic, parsley, mint, remaining 2 tablespoons olive oil, Parmesan cheese, and water or white wine in a food processor along with a dash of salt and pepper. Pulse until everything is thoroughly chopped and combined.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3203\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/artichokes-stuffing.jpg\" alt=\"artichoke stuffing\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>11. Turn the artichokes over so they are once again cut-side up and gently press a small mound of stuffing into each cavity. Top with a sprinkle of kosher or sea salt.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/artichokes-on-the-grill.jpg\" alt=\"artichokes on the grill\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-3214\">\u003c/p>\n\u003cp>12. Grill each artichoke on indirect heat for about 20 minutes, or until ready.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note: \u003c/strong>For fresh bread crumbs, just place two slices of bread (I use the ends) in a food processor and pulse about ten times.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/3199/grilled-stuffed-artichokes","authors":["5016"],"categories":["bayareabites_12"],"tags":["bayareabites_1009","bayareabites_16285","bayareabites_2075","bayareabites_8986","bayareabites_2076","bayareabites_16284"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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