Tender, smoky artichoke halves grilled simply and beautifully.
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Are you an artichoke lover? We grew up with them, and yet every time family comes over for dinner, we remember how we kids fought over hearts.
She dutifully followed the directions to cook them, then removed the leaves to serve to the kids and tossed out the hearts! Luckily, the child’s mother eventually put them right, and to this day Mother mourns the loss of those hearts.
Anyway, if you love artichokes, here’s a great way to cook them on the grill. The trick is to steam them first.
Artichokes take a long time to cook and like moist heat, so it’s best to simply grill them at the end to preserve the grill marks and smoky flavor.
Cut them in half to make it easier for the steam to penetrate the center and cook the artichokes faster and more evenly.
Steam them instead of boiling them so they don’t get too mushy from the water and stay dry enough to get a good browning on the grill. Sprinkle with salt and lemon juice to serve. Yummy!
Grilled artichokes
ingredients
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1 tablespoons chopped fresh herbs such as rosemary, oregano, thyme
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1/3 Cup Extra virgin olive oil
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2 cloves garlichalved (does not need to be peeled)
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1 bay Sheet
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1 lemoncut into wedges
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2 to 4 big globe artichokes
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Salt
method
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Steep herbs in warm olive oil:
In a small bowl, place chopped fresh herbs (not the bay leaf), cover with olive oil. Microwave on high heat for 30 seconds (or heat oil and herbs on stovetop until warm). Let the herbs steep in the warm olive oil while you prepare the artichokes.
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Prepare the artichokes:
Prepare a large pot with an inch of water at the bottom. Add the chopped garlic cloves and the bay leaf and place a steamer rack in the pot.
Keep lemon wedges ready for the artichokes. If you want a nice presentation, use scissors to snip off the pointed tips of the artichoke leaves. When slicing the artichokes, rub the cut surfaces with the juice of the lemon wedges to prevent the artichokes from turning brown from oxidation.
Using a vegetable peeler, cut off the thick outer layer of the artichoke stems. Cut the stems to 2 inches from the base of the artichoke. Cut off the top 1/2 inch of the artichokes and discard. Halve the artichokes.
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Scoop out the chokes and inner leaves:
Use a strong metal spoon to scoop out the fuzzy chokes and small inner artichoke leaves. Rub the insides and exposed cut surfaces of the artichokes with lemon juice.
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Steam artichokes:
Heat the water in the large saucepan on high using a steamer basket. When it boils, reduce the heat to medium-high and place the artichoke halves, cut-side down, on the steaming rack.
Cover. Steam for 20 minutes (less or longer depending on the size of the artichokes) until you can easily peel off the outer leaves and easily pierce the heart with a knife.
The artichokes can be cooked just a tiny bit less than what would normally be perfect for steamed artichokes as you will continue to cook them on the grill.
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Grill artichokes:
Prepare your grill for direct, high heat. Use a pastry brush to brush the artichoke all over with the herb-infused oil. Sprinkle everything with salt.
Place the artichoke halves cut-side down on the grill grate. Cover and grill for 5 to 10 minutes, until nice grill marks appear on the cut surfaces of the artichokes.
To serve, drizzle the cut surfaces with more lemon juice. Serve alone or with mayonnaise, tartar sauce or aioli.
Links:
How to cook and eat an artichoke here on Simply Recipes
Grilled Artichoke Stalks with Tarragon Butter by White on Rice Couple
Whole Roasted Artichokes from Pinch My Salt
Kimchi Sour Cream with Grilled Artichokes by Viet World Kitchen
How NOT to roast stuffed artichokes – smart advice from Chef John of Food Wishes
| nutritional information (per serving) | |
|---|---|
| 312 | calories |
| 19g | Fat |
| 40g | carbohydrates |
| 7g | protein |
