Grilled Artichokes
I dislike the experience of dipping cold, tasteless artichoke leaves in mayo or butter, just to get the nugget of meat at the end. This grilled artichokes recipe is a vast improvement. Every inch is soaked in flavor so you’ll end up chewing on those leaves even if you eventually discard them. Serves 4.
Ingredients:
4 jumbo artichokes or 2 regular size artichokes
½ c extra virgin olive oil
2 cloves garlic, peeled
2 salted anchovy filets or 1 t Kosher salt
½ t dried oregano
Pinch red pepper flakes
½ c grated or shredded parmesan
Lemon, for garnish
Method: trim the bottom of the stem, remove the inedible lower outside leaves, cut off the top with a chef’s knife. Trim the remaining outside leaves with scissors to remove the sharp ends and scoop out the insides with a spoon. Steam 15 minutes in acidulated water (add a splash of lemon juice or white vinegar) until an outside leaf can be separated easily from the artichoke. Drain and cool to handling temperature.
Cut the artichokes in half lengthwise and remove any remaining insides. Pulse sauce ingredients (except the cheese) in a mini-chop until emulsified, then work the sauce into the artichoke on all sides, making sure to get some in the cracks between leaves. Grill the outside, then the inside, on a hot grill or in broiler till nicely charred. Sprinkle parmesan on the inside then remove to a cooler part of the grill till the cheese melts slightly. Serve grilled artichokes hot with lemon for garnish; provide knife and fork so diners can cut out the tender bits before attacking the rest with their fingers.
I actually enjoy the tasteless leaves with butter or mayonnaise. This is the first recipe I havc seen cooked other than boiled to death. I will try this one when artichokes return to season. We usually have a huge crop of them all summer long at the Centennial Farm. Thank you for the suggestion. When I was a teenager we grew artichokes at home. If you eat them when they are small, you get more bang for your buck. Instead of the giant globes I like them when they are tangerine sized. They taste just as good and there is almost as much flesh as with the larger globes because they are young and tender you can eat more of each leaf. Trader Joe’s usually has them bagged at a small size or if you grow your own plants you can just remove them when they are young. Artichokes are special to me because they are a thistle and covered with spikes to protect themselves from being consumed. When artichokes bloom they produce a beautiful lavender flower. Love these little fellows.
I love the little artichokes that can be eaten whole. Congratulations for having your own crop at the farm. This recipe is actually a variation of the same way I’ve cooked up the little buggers in a sauté pan when I’ve been lucky enough to find them at the farmer’s market.