Grilled Garlic Artichokes are my favorite way to enjoy artichokes. These artichokes are brushed with a blend of olive oil, lemon juice, crushed garlic, salt and pepper. This is an easy-to-make recipe and is so much healthier than dipping them in butter or mayonnaise. When cutting them up, I left most of the stem on they contain more of the best part of the artichoke, the heart.
How do you select a ripe artichoke?
- Select artichoke globes that are deep green, with a tight leaf formation.
- Choose ones that feel heavy for their size.
- Test them to see that they are fresh by gently squeezing the globe, the leaves should produce a squeaking sound when rubbed together.
Why are there brown tips on some artichokes? This is called “winter-kissed.” These artichokes are considered to be the most tender with intense flavor. To tell the difference between an artichoke that has been winter-kissed and one that has been just plain abused, try to peel the brownish flakes with your fingernail. If the flakes peel off, it a frost-kissed artichoke. To Learn more about choosing artichokes check out How to purchase, store, prepare, cook, and eat artichokes
Preheat barbeque grill for a medium-high heat or set smoker grill to 375 degrees F.
Bring a large pot of water to a boil and squeeze 1 lemon wedge into the water to prevent artichokes from browning.
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 left in place, just trim a little off the bottom. NOTE: Many people eat the stem as it is similar in texture to the heart.
Cut the artichokes in half, starting from the base and cutting upwards. Cutting in this manner helps keep the “choke” from pulling into the rest of the artichoke. Fill a large bowl with cold water. Squeeze the juice from 1 lemon wedge into the water. Place the artichoke halves into the bowl of lemon water to prevent them from turning brown while waiting for boiling water to be ready.
Add the artichoke halves to the boiling water and cook for approximately 15 minutes; remove from water and drain. 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.Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
Brush the artichokes with a coating of the olive oil/garlic mixture and place them on the preheated grill. Grill the artichokes approximately 5 to 10 minutes, basting with olive oil/garlic mixture and turning frequently, until the tips are just a little charred. Remove from the grill.
Serve immediately with the remaining olive oil/garlic mixture.
NOTE: It is always a good idea to have extra plates or bowls for your guests to dispose of the “scraped” down leaves they have already eaten, and also a finger bowl to keep their fingers clean.
Serves 4 (recipe can be easily doubled).
* Grapeseed oil, or any oil of your choice, may also be substituted.
This is a copy-cat recipe from Houston’s Steakhouse for their grilled garlic artichokes on their menu.
Categories:Artichoke Artichoke Appetizers Garlic Grilled Vegetables Side Dishes Spring Vegan Recipes