Grilled Artichokes Recipe
Total Time
1 hour and 20 minutes
Prep Time
20 minutes
Cook Time
1 hour
Rating
5 out of 5 stars
(7)
Ingredients
4 servings
- 2 large artichokes
- optional: 2 garlic cloves, bay leafs (or thyme or sage leaves) and lemon slices
- 1 cup Italian parsley, finely chopped
- 1 fat garlic clove, grated
- 1 tablespoon capers,
- ½ cup olive oil
- 1-2 tablespoons lemon juice
- salt and black pepper to taste
- optional: ¼-½ teaspoon chili flakes
- optional: 1-2 anchovies, finely minced
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Preparation
Step 1
Place a large pot on the stove with just enough water to just come up to a steamer basket placed inside. To the water add the optional lemon slices, garlic cloves and bay leaves. Bring to a simmer.
Step 2
Prep the artichokes: With a sharp knife, trim off the sharp tips and remove any small, tough outer leaves. Trim the stems. Using a spoon, scoop out the thin hairs nearest the heart.
Step 3
Place the artichokes in the steamer basket, cut sides down, layering if necessary. Bring the water to a boil, cover and simmer on low heat for 25-45 minutes, depending on size. Steam until just tender. To test, just pull off a leaf; it should pull off with a gentle tug. Let cool. (At this point, you could refrigerate for up to 3 days before grilling.)
Step 4
While the artichokes are steaming, make the salsa verde. Place everything in a small bowl and mix well.
Step 5
Preheat the grill to medium, and grease the grates well.
Step 6
Lightly brush the artichokes with olive oil and sprinkle with salt and pepper. Place the artichokes open-side down on the grates, cover, and grill until good grill marks appear and they are heated through. Flip and grill 2 minutes, before placing on a platter, open side up.
Step 7
Spoon the salsa verde over the artichokes and nestle some into the heart heart area- you wont need all. Serve the artichokes with the remaining salsa verde on the side with slices of lemon or lemon wedges.
Step 8
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