I love artichokes steamed anytime, but in the summer, grilling them is a must! Grilled artichokes are delicious served with drawn butter or garlic aioli.
I think artichokes are beautiful! They are actually the flower bud of a bush in the thistle family. The purple and white center is known as the ‘choke’ and is discarded after cooking. The ‘heart’ is the lighter ‘meaty’ segment below the choke. After eating the leaves the heart is the big reward!
Artichokes are high in folic acid, vitamin C, and vitamin K!
The Recipe: Grilled Artchokes with Drawn Butter or Garlic Aioli
Grilled Artichokes with Drawn Butter or Garlic Aioli
- 2 artichokes, trimmed and cut in half
- juice of half a lemon
- generous pinch sea salt
- 1/4 cup olive oil
- 2 tsp Herbs de Provence
- drawn butter or garlic aioli
- 2 garlic cloves, chopped
- 2 large eggs
- 1 T freshly squeezed lemon juice
- 1 T chopped fresh parsley
- pinch of sea salt
- a few turns freshly ground black pepper
- 3/4 cup olive oil
- Use kitchen shears to cut off tips or artichoke leaves and cut off stem. Use a serrated knife to cut artichoke in half. Place prepared artichokes in a pot to fit. Artichokes should be ‘standing’ in pot. Add 2 inches of water to pot, lemon juice and salt. Bring water to boil, cover, lower heat to medium. Allow artichokes to steam for 40-50 minutes making sure to refill as water evaporates. Simmer until artichoke leaves can be plucked easily. Prepare grill and turn to medium heat (375 degrees). Remove artichokes from water. Use a paper towel to absorb excess water. Use a spoon to scoop out the spiny center of the artichoke, brush the cut side of the artichoke with olive oil and sprinkle with sea salt and herbs de Provence. Place on grill cut side down, cook for 6-8 minutes or until nice grill marks form. Serve with melted butter or garlic aioli.
Post tags: appetizer, side dish, vegetarian, gluten free, lactose free