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Chimichurri and Pale Ale Infused Artichoke

Working at the brewery every single day makes it pretty difficult to find the time to actually cook something. Luckily, I’ve got the pressure cooker to combat that issue. Photographing is another story since I get home after dark every day. For this artichoke recipe, I started cooking at 9am so I could get my good lighting, wrap it up and be at the brewery by 10am. Nothing like garlicky artichokes and beer for breakfast!
art1 This is a recipe that has been on my brain ever since that first fateful day of Becki vs. artichoke. If you cannot beat the artichoke, you must become the artichoke. Lourdes Gourmet sent me another care package in the mail so I could actually make that dream of a recipe become a reality. First, you hack off the top inch of the artichoke and trim the leaves with kitchen shears.
art2 Smother the top with chimichurri sauce, being sure to work the sauce into the leaves with the spoon.
art4 Place in a pressure cooker with a cup of pale ale (preferably Snowbank Brewing’s Bike Trail Pale) and cook for 10-12 minutes.
art5 Serve and pair with a pint of the same pale ale you cooked with.

Chimichurri and Pale Ale Infused Artichoke

Serves 1
Prep time 5 minutes
Cook time 12 minutes
Total time 17 minutes
Meal type Appetizer, Side Dish, Starter
Misc Serve Hot
This artichoke is infused with lemony, garlicky Lourdes Gourmet Chimichurri Sauce and pressure-cooked to the tenderest perfection with the use of Snowbank Brewing's Bike Trail Pale ale in place of water.

Ingredients

  • 1 artichoke
  • 4 + 1 tablespoons Lourdes Gourmet Chimichurri Sauce
  • 1 cup Snowbank Brewing Bike Trail Pale Ale (or other pale ale)
  • 2 tablespoons butter (melted)

Directions

Step 1
Slice off the top inch of the artichoke and trim each leaf with kitchen shears.
Step 2
Spoon the Lourdes Gourmet Chimichurri Sauce over the top and work into each leaf with the spoon.
Step 3
Place the cup of pale ale in the bottom of the pressure cooker and add the artichoke, stem down so the sauced end is facing upwards.
Step 4
Bring to pressure and cook for 11-12 minutes. Remove the pressure cooker from the hot area of the stove and allow to naturally depressurize.
Step 5
In a small cup, melt the butter and mix in one tablespoon of chimichurri sauce.
Step 6
Remove the artichoke from the pressure cooker and drizzle the butter/chimichurri sauce over the top.
Step 7
Devour the best artichoke you have ever had.

art3 The butter sauce for dipping afterwards is completely unnecessary. The Lourdes Gourmet Chimichurri Sauce melts in the pressure cooker and falls inside the leaves of the artichoke while the pale ale infuses its flavor into each piece. This is, hands down, the BEST and most tender artichoke I’ve ever consumed in my entire life. I ate it for breakfast and I would eat it again with every meal if I had the means to make it.

Now go invest in a pressure cooker and order some of this sauce online. You can thank me later.

I was supplied with free product from Lourdes Gourmet with which to create recipes. All reviews/opinions/obsessions are my own.

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Maple-Sugared Grilled Sweet Potato Fries

I had the most wonderful mini-vacation yesterday and today! I went out to Santa Clarita to visit the only place that I ever go to taste wine: Roman Holiday.
None of our regulars were there. We picked a new table with some ridiculously comfy chairs and settled in for a few hours.
I got a new hat! And made an unfortunate duckface. For that, I blame the wine and sincerely apologize.
Allie looked gorgeous and un-duckface-y as usual.
Small tastes of red wine were consumed by myself. A glass and a half of prosecco was also consumed.

Besides these few pictures, my camera stayed tucked securely in his bag and my computer remained unopened. The only contact I had with the outside world was through my Twitter addiction, where I posted some pointless photos. It was wonderful to get a break and spend some quality time with my cousin, shoving our faces with Indian food, baking quiche, tasting wine and watching ridiculous shows from our middle school years.

In other news, I have a wonderful recipe to share with you!

Maple-Sugared Grilled Sweet Potato Fries

Serves 4-6
Prep time 10 minutes
Cook time 35 minutes
Total time 45 minutes
Meal type Appetizer, Side Dish
Welcome the chilly days of autumn with a new twist on sweet potato fries. These Maple-Sugared Grilled Sweet Potato Fries are perfect for warming up and adding a sweet finale to those cold evenings.

Ingredients

  • 2 large sweet potatoes
  • 1/4 cup canola oil
  • 3 teaspoons cinnamon
  • 1/4 cup brown sugar
  • 3 tablespoons pure maple syrup
  • 2 teaspoons salt

Directions

Step 1
Wash and peel the sweet potatoes, then slice into small wedges.
Step 2
In a large bowl, mix the canola oil and cinnamon, add the potato wedges and stir to coat evenly.
Step 3
Spread the potato wedges on a large grill pan that has been wrapped in foil.
Step 4
Grill the potatoes wedges over medium heat for about 15 minutes,
flipping every 3-4 minutes.
Step 5
After 15 minutes, sprinkle the brown sugar and drizzle the maple syrup over the potatoes and stir to coat.
Step 6
Grill for 5-15 minutes more, stirring often so the fries don't burn.
Step 7
Remove the fries from the grill and sprinkle the 2 tsp salt over the
top.
Step 8
Devour!

Tomorrey is International Stout Day! How are you celebrating?

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