I found a recipe similar to this Stuffed Grilled Artichokes on a package of artichokes I bought at a grocery store. I found it to be a much more flavorful way of preparing the odd balls of spiny leaves that many seem uncertain how to eat. This recipe has the choke already removed so you do not have to worry about scraping it away from the tender leaves at the inner part of the artichoke. Should you have one that has not had the choke removed, take a spoon and scrape it over the “heart” until all the small wispy parts of the center are removed from the heart, then enjoy the fruit of your labor – that wonderful heart that is the soft tasty base of the artichoke.
Cynthia says, “Artichokes are not native to Mexico, New Mexico, or Texas. In fact they are not native to anyplace in North or South America. However, they are grown in abundance in California. Artichokes are also used in many Spanish dishes, and by Spanish I mean those recipes coming from Spain. I happen to love artichokes, even though it was only in the past 10 years or so that I even ate my first one. A friend cooked some and served them with mayonnaise as a dipping sauce. I opted not to dip my precious spiny leave in that white goop that I would rather spread onto a sandwich. I had also seen them served with clarified butter, which is not any better for the waistline or the arteries than the mayonnaise.”
More great Artichoke Recipes and learn about the History and Legends of Artichokes.
Stuffed Grilled Artichokes Recipe:
Stuffed Grilled Artichokes Recipe
2 large globe artichokes*
4 cloves garlic, finely chopped
2 teaspoons coarse salt
4 tablespoons brown sugar
4 teaspoons olive oil or other vegetable oil
4 teaspoons good-quality aged Balsamic Vinegar
* Check how to purchase, store, and prepare artichokes.
Wash artichokes under cold, running water. Pull off lower petals.
With a sharp pair of kitchen scissors, cut the pointy tips off of the leaves (approximately 1/2 inch) to remove the thorns (you can work in a somewhat circular direction). The stem may be cut short or left in place. NOTE: Many people eat the stem as it is similar in texture to the heart. If you are serving artichokes whole per person cutting the base off makes it so they can sit flat which makes a lovely presentation.
Over medium-high heat, place a steamer basket over a water-filled pot. Place the whole artichokes into the steamer basket and cover. Once the water comes to a boil, lower the heat to a simmer and allow the artichokes to simmer for approximately 30 to 40 minutes or until an outer leaf can be easily pulled off and the flesh scraped off easily. Remove the artichokes from the steamer and allow to cool enough to handle safely.
Cut the artichokes in half, starting from the base and cutting upwards. NOTE: Cutting in this manner helps keep the “choke” from pulling into the rest of the artichoke. Lay each artichoke half on its side so you can remove the spiny bits of the immature inner leaves and scrape the “choke” away from the heart.
In a bowl, combine garlic, salt, brown sugar, olive oil and balsamic vinegar. Place your prepared artichoke halves onto a foil pan that can be used over your grill. In the hollowed out part of each artichoke half, divide the garlic/balsamic vinegar mixture.
Preheat Barbecue grill. Cover the prepared artichokes with aluminum foil. Place the pan over the lowest heat of your grill and allow to cook for 10 to 15 minutes to allow the garlic and brown sugar mixture to melt and cook into the leaves of the artichoke. Remove from the grill.
Serve with the extra “sauce” which has gone down into the bottom of the pan as a dipping sauce. NOTE: It is always a good idea to have extra plates of bowls from your guests to dispose of the “scraped” down leaves they have already eaten, and a finger bowl to keep their fingers clean.
Serves 4 (recipe can be easily doubled).
Source: This recipe, comments, and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX.