Last September, we overhauled the front yard and planted lots of food-type items. Blueberries, Fuyu persimmons, Blenheim apricots, rhubarb, herbs and more. Many times, I thought about taking a photo or two, but alas, it never happened. Fortunately, all the plants have overwintered well and spring is bringing up all sorts of treasures. One of my favorites are the 5 artichoke plants.
This week, I harvested my first artichoke and decided that grilling would be the right preparation. And since Inger just taught me how to grill artichokes, I thought I would pass the recipe onto you!
- Large, globe artichokes, enough for at least 1/2 per person
- Olive oil
To prepare the artichokes, cut off the stem and snap off the bottom few leaves. Using a serrated knife, cut off the tops of the artichokes. Cut the artichoke in half, through the stem, and using a paring knife, clean out the choke (the fuzzy stuff) and some of the inner leaves.
If you are preparing more than one artichoke, fix a bowl of acidulated water. Squeeze the juice of one lemon, then add the two halves to a bowl of water. When you have fininshed removing the chokes from each artichoke, add them to the water until ready to cook. The lemon juice will keep them from turning a yucky brown color.
In a large pot over medium heat, bring about 8 cups of water to a boil. Add the artichokes and cook until the stems are fork tender, 15-20 minutes depending on the size of the artichokes. Remove artichokes and drain. Artichokes can be prepared to this point and set aside until ready to grill.
Prepare your grill to medium-hot. Rub the artichokes with a little olive oil and place cut-side down on the grill. Roast until nice grill marks appear, about 5-9 minutes.
Normally I like to serve artichokes with an aioli (flavored mayo, examples here, here and here) but this artichoke was so good with drizzled olive oil that it needed no additional accouterments, making it a nice, healthy, appetizer.
How do you prepare your artichokes? What is your favorite accompaniment?