GRILLED ARTICHOKES WITH PANKO PARMESAN TOPPING

GRILLED ARTICHOKES WITH PANKO PARMESAN TOPPING
FROM THE KITCHEN OF GUY FIERI
Prep Time: 25 minutes | Total Time: 50 minutes
Yield: 4 servings
For the Artichokes
4 cups cold water
2 lemons
4 large artichokes
¼ cup Miller Lite®
2 cloves garlic, minced
3 tbsp. unsalted butter, cubed
½ tsp. kosher salt
½ tsp. freshly ground black pepper
For the Topping
½ cup panko breadcrumbs
¼ cup Parmesan cheese
1 tbsp. button capers, rinsed and drained
1 pinch red pepper flakes
¼ tsp. kosher salt
½ tsp. freshly ground black pepper
¼ cup extra virgin olive oil
2 tbsp. fresh flat leaf parsley, chopped
Prepare the Artichokes: Fill a large bowl with the water and the juice of 1 lemon. Using a small knife, trim the top of the artiand, using a peeler, remove the outer layer of the artichoke. Scoop out the rough fibers and cut into quarters. Transfer the
artichokes to the lemon water until ready to use.
Grill the artichokes: Preheat the grill to medium heat. Take two large pieces of foil and form it into a bowl shape. Fill it with the
artichokes, thin slices of the remaining lemon, beer, garlic, butter, salt and pepper. Take another large piece of foil and place it on
top, crimping the edges to form a tight pouch. Poke a few holes in the top of the pouch so the steam can release. Place the
pouch directly on the grill for about 10 to 12 minutes or until the artichokes are tender.
Make the Topping: While the artichokes are cooking, prepare the topping. In a food processor, combine the panko, Parmesan,
capers, red pepper flakes, salt, and pepper. Pulse till combined. In a medium sauté pan over medium-high heat, heat the olive oil.
Cook the breadcrumb mixture, stirring often until the breadcrumbs turn a golden-brown color and are crispy in texture.
To Serve: Once the artichokes are tender, remove them from the grill and transfer the pouch to a serving plate. Open the top of
the pouch and sprinkle with the crispy Parmesan topping and garnish with parsley.
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