My Favorite Recipes - Grilled Artichokes
Grilled artichokes should be a late summer staples for all families. Delicious and simple to cook, you can eat them with
Remoulade, mayonnaise, butter or your favorite sauce.
- 4 large whole artichokes, stem ends trimmed
- 1/3 to 1/2 cup olive oil
- 4 tbsp fresh chopped parsley
- Sea salt and pepper to taste
- Fill a large stock pot about 3/4 full with water and salt it heavily. Bring to a boil. Fill a large bowl halfway with ice water.
- When the water reaches a boil, add the whole artichokes in the water and boil for 20 to 25 minutes, until the chokes are tender. You can check this by sticking a knife into the stems. When the artichokes are ready, put them in the ice water until cool enough to handle.
- Cut the cooled artichokes in half vertically (I like to start with the stem) and, using a spoon, trim out the feathery, inedible choke along with any small leaves, leaving the outer leaves and the heart intact.
- Drizzle the olive oil over the cut side of the artichokes. Let the artichokes sit for up to 30 minutes to allow the oil and pepper to penetrate.
- Preheat a charcoal grill, gas grill, or flat griddle to very high heat.
- Place the artichokes, cut side down, on the grill or griddle for 5 to 7 minutes, until the surface is charred. Flip them and cook for another 5 to 7 minutes, letting the outside leaves char a little, if desired. Remove from the heat.
- Arrange 1 or 2 halves per person on each plate. Drizzle additional olive oil on the artichokes, sprinkle with sea salt and parsley and serve, with mayonnaise or another dip of your choosing, alongside the artichokes.
- Erica Kim