By Brooke Williamson


No Kid Hungry

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Recipe of the Month
with
Brooke Williamson

 

Brooke Williamson

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Brooke Williamson
Los Angeles-based chef | Restaurateur | "Top Chef"
Season 14 winner

John,

We're back with another exciting end-of-summer recipe to share
with you. This time, we're celebrating Chef Brooke
Williamson's delicious grilled artichokes. Born and raised in
Los Angeles, California, Williamson started her career at the young
age of 17. She always knew that she wanted to be a chef: "I love
creating things that make people happy, and I've found that food
genuinely does that," she explains. Williamson's cooking
draws deeply from the bounty of Southern California's
ingredients, and her vegetable-forward culinary approach takes center
stage in her 2024 cookbook, "Sun-Kissed Cooking: Vegetables
Front and Center." Today, she is a celebrated Los Angeles chef,
restaurateur, cookbook author, and winner of "Top Chef"
Season 14.

When she finds time outside of cooking, Williamson stays active by
running, bike riding, and spending time with her son, Hudson. We are
grateful for her partnership and dedication to No Kid Hungry's
mission. She is an avid hunger fighter, lending her talent to raise
funds through Taste of the Nation and our dinner events! Please find
her recipe - also available in her 2024 cookbook - below:

 

Grilled Artichokes

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Grilled Artichokes with Chile, Capers, and Lemony, Garlicky Shrimp
Butter

Ingredients:

For the artichokes

* 2 lemons and halved Kosher salt
* 4 medium to large artichokes (preferably globe)

For the shrimp butter

* 2 sticks (1 cup) unsalted butter
* 4 ounces shrimp shells and/or heads (from about 1 pound shrimp)
* 4 garlic cloves, smashed and peeled 
* 1 tablespoon drained capers
* 1 teaspoon crushed Calabrian chile
* ½ teaspoon Kosher salt, plus more as needed, 
* small handful of parsley, chopped
* Juice of ½ lemon
* 2 tablespoons extra-virgin olive oil
* ½ teaspoon freshly ground black pepper

Instructions:

Prepare the artichokes

Bring a large pot of water to a boil. Squeeze the lemons (with the
rinds) into the water and salt it heavily so it tastes like the sea.
Meanwhile, trim the artichokes by lopping off the top third. Use
scissors to snip off any sharp lead tips. Trim all but 2 inches of the
stem, then peel the stem with a peeler or paring knife. Add the
artichokes and a plate to weigh them down, then cover and cook at an
aggressive simmer until you can easily pierce the stems with a small
sharp knife, 30 to 40 minutes.

Stand the artichokes stem-side up on kitchen towels to drain. Let them
cool to room temperature. At this point, you can stick them in the
fridge overnight, if you like.

Make the butter

Put the butter and shrimp shells in a medium saucepan over medium
heat. When the butter has melted, reduce the heat to medium-low and
cook, stirring occasionally, for 8 minutes to extract the flavor from
the shells. Reduce the heat to low, stir in the garlic and cook for 5
minutes to extract its flavor.

Strain the mixture, discarding the solids and return it to the pan.
Stir in the capers, Calabrian chile, salt, parsley and lemon juice and
keep warm.

Cook

Prepare a grill to cook with high heat. Alternatively, set a grill pan
over high heat.

Quarter the artichokes lengthwise through the stem. Scrape out the
choke (the fuzzy, spiky part in the middle) with a small spoon. Brush
the artichokes with olive oil and season lightly with salt and pepper.
When the grill or pan is hot, add the artichokes and cook, turning
once, until the cut sides are lightly charred, about 2 minutes per
side. Transfer to a serving plate, spoon on the butter and serve.

Chef's Note: I never buy peeled shrimp. First of all, shell-on
shrimp are less expensive. Second, they come with a big bonus: Strip
off those shells and you have a game changing, flavor-packed
ingredient in your back pocket (or in your freezer, if you want to get
literal). Same goes, by the way, for crab and lobster shells, even
after they're cooked! So start your own collection or ask your
friendly fishmonger if any of their stash is for sale.

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