Grilled artichokes are the BEST appetizer or side dish for your summer meal… or anytime artichokes are available. They are the perfect accompaniment to a fantastic dinner, or if you love them as much as we do, be ready to have them anytime- breakfast, lunch, and dinner… Well ok- maybe not breakfast.
The video below walks you through the steps and you will see that artichokes are easy to make! You just need a little time to cook the artichokes- maybe 30 minutes in a pot of water. If you are impatient like me and you have a pressure cooker handy, then pressure cook them. I will caution you though, if you are not used to using a pressure cooker, be careful not to overcook. As you probably know, it is super easy to overcook something in the pressure cooker. I hesitate to offer a suggestion of time in the pressure cooker as it really depends on the effectiveness of your cooker, but I probably cook them 5-6 minutes once it comes up to pressure. It is better to undercook them a tiny bit than overcook them. The idea is to get them just right!
I have listed the steps below for easy reference and- for your eating pleasure- I included my favorite aioli sauce for excellent dipping. By the way, I would suggest making the dipping sauce of your choice before you grill so everything is ready and you can start enjoying the grilled artichokes immediately after leaving the grill.
1. Choose plump, green, fresh artichokes at your local farmers market or gracery store
2. With sharp knife, cut of the tops of the artichokes
3. With kitchen shears, cut off the tips of each leaf – this makes the artichokes look nice and tidy, also makes them less prickly
4. Run water through them to rinse them off
5. Place in a pot of water, maybe 2-2 1/2 inches of water. Bring to a boil, then let it simmer medium heat, cover, and cook until a leaf pulls out easily. Don’t overcook so they are mushy but don’t undercook so the leaves don’t release either. We are looking for the perfect timing of cooking. Don’t worry, it is not that hard. Just take your time, test periodically. I would estimate it will take 30 minutes or so.
6. Remove from pan when done and let them cool until they are not too hot to handle. When they are cool enough to handle, cut in half lengthways with a sharp knife as shown in slideshow. If you are in a hurry AND you have gloves that can protect you from the heat, you can go ahead and cut them before they cool – but be careful!
7. Remove the small, inner leaves and discard
8. With a spoon, cut right below the choke (the fibrous stuff) in a half moon shape (following the contour of the choke)
9. Choose your favorite olive oil. We LOVE O Olive oils. They are fresh, have great quality, and are fantastic tasting. If you want a touch of delicious flavor try the Jalapeno or Roasted Garlic Olive OIl.
10. Heat your grill until hot
11. Drizzle the artichoke halves generously with your olive oil of choice
12. Place on grill face down, grill until you get a good char (Check out the pictures for the perfect grilling)
13. Remove from grill, place on serving plate – serve with dipping sauce
14. BON APPETIT!
Easy Dipping Sauce
Have butter, garlic, parsley and lemon juice ready
1. Melt butter
2. Mince garlic and parsley (add the amount that is to your liking)
3. Add lemon juice to taste – and if you are like me, I add a grind or two of pepper and a dash of salt
Yummy Aioli Sauce
If aioli strikes your fancy, I would suggest making this before you start the artichokes so the flavor of the herbs can meld together.
1 – 1 1/2 cup of mayonnaise
1 Tbls. Dijon mustard or try the American Spoon Whole Seed Mustard for extra flavor
2-4 Tbls. minced shallots or onion (adjust to your personal taste)
1 Tbls. EACH of chives, tarragon, thyme, parsley (don’t be afraid to come up with your own flavor combination)
Lemon juice to taste
Salt and Pepper to taste
Mix together and refrigerate until ready to eat.