Kitchen Insider: Thirsty Lion Gastropub & Grill


ChefCastroThis month, step into the kitchen of Executive Chef Keith Castro of Thirsty Lion Gastropub & Grill. His recipe for Grilled Artichoke is a perfect for a weekend get-together.

Keith Castro has been a food service professional and corporate chef for more than 30 years. His culinary commitment is to provide an eclectic variety of multi-cultural cuisines with an emphasis on local ingredients, bold flavors and scratch recipes for every dining experience at the Thirsty Lion.

Thirsty Lion Gastropub & Grill is excited to announce its second Arizona location at Scottsdale Fashion Square, following the success of the first Valley location that opened in the Valley, at Tempe Marketplace, in 2011. The gastropub will open its doors to the public in February of and will feature 8,500 square feet of interior seating, handcrafted food, dozens of craft beers on tap, signature cocktails and over 1,500 square feet of prime patio space for enjoying the great weather.

At Thirsty Lion, a seasonal fresh sheet will focus on the changing season’s offerings, featuring unique ingredients including fresh seafood, quality meats and local vegetables and fruits. The bar will feature 24 craft beers on tap, many of which will be local, offering a beer on hand for every plate and every palate. The gastropub also features unique craft cocktails that utilize combinations of fresh fruit purees, juices and premium liquors, as well as 25 different wines by the glass.

For more information, call 480.284.7292 or visit http://thirstyliongastropub.com/scottsdale.

Grilled Artichokeartichoke

1 Artichoke, Steamed

½ wz. Herb Butter

¼ tsp. Seasoning, Thirsty Lion

1 ½ fz. Lemon Thyme Aioli

Garnish

1 wz. Fried Onion Strings

1 Lemon, Wedge

1 Parsley, Sprig

Procedure

  1. Cut steamed artichoke in half
  2. Cut out inside core & thorns.  Score heart and stem section
  3. Butter flat edges with herb butter and seasoning salt
  4. Place artichoke on a low heat area of the broiler
  5. Turn to create diamond marks.  Cover with a lid.
  6. Butter and season exterior leaves, then turn over and continue to heat under the lid.  Do not burn leaves.
  7. Place finished artichoke on a plate at 10 & 2 o’clock.
  8. Place ramekin of aioli at 12 o’clock.
  9. Place fried onion strings at 6 o’clock.
  10. Garnish with lemon and parsley sprig.
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