Grilled artichokes are a great side dish or appetizer for spring and summer grilling season. Served with lemon, garlic, butter & olive oil dipping sauce. You can cook artichokes the day ahead to save time.
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
2-3lemonsMeyers if you can get them, divided use
3large garlic clovespeeled and crushed
1handful of fresh thyme sprigsor 1 1/2 teaspoon dried leaves
Sea salt and pepper
1tablespoonolive oil (+ 2 more teaspoons)divided use
Lemon-Garlic Dipping Sauce
4tablespoonsbutterI use unsalted, clarified butter
Juice of 1 large lemon
1/4 - 1/2teaspoongranulated garlic
Sea salt and pepper to taste
To trim artichokes - Cut the stem end flush to the base, then cut off the top 1/3 of the artichoke. Using a serrated knife makes it easier. Trim the sharp barbs from the leaf tips with scissors. Rub the artichokes all over with a cut lemon as you work to minimize any browning.
Place artichokes in a large pot big enough to hold them in a single layer pot. Add about two inches of water. Squeeze in the spent lemons from your prep work. Add the bay leaf, garlic cloves, salt, pepper, 2 teaspoons olive oil and herbs.
Place lid on top, turn heat to medium high and bring pot to where steam is coming out from under the lid. Turn heat down to medium low and steam artichokes until tender. Timing will depend on size, from 25-45- minutes.
When artichokes are done, remove them from the pot and allow to cool enough to handle. While they are warm, slice them from top to bottom with a large sharp knife and remove the fuzzy center choke. You can scrape them out with a spoon.
To grill artichokes, heat a gas grill to high and scrape the grates clean with a wire brush. Brush the cut side with the 1 leftover tablespoon of olive oil and place the hot grill. Grill for just a couple of minutes until edges are golden and a bit charred, then remove and serve with the dipping sauce.
To grill lemons, cut 1-2 in half, brush with a little oil and grill halves along with the artichokes until surface is golden.
To make the dipping sauce, melt all ingredients together in the microwave or a small pot and stir. Adjust seasoning for your taste with salt and pepper.
To test artichokes for doneness, quickly remove an artichoke from the pot and test by pulling a leaf from the inner area. If it comes out easily the artichokes are done. It you have to tug, give them a few more minutes until a leaf comes out easily.Note - This recipe will serve 3 for whole artichokes or 6 for half artichokes. It will depend if you are serving any other appetizers, or how artichokes crazy your guests are. If the artichokes are really huge, half a one is usually good f per person.
Recipe from Chef Sally Cameron of AFoodCentricLife.com