Grilling really brings out the flavor of this California favorite. Artichokes are easy to grow in your home garden and were popular as ornamental plants mid-century. Grilling these has turned some picky eaters into fans of this prickly plant!
Prep: Wash artichokes, trim stem, cut off top 1/2″ of leaves and remaining leaf tips, if desired. I use a sharp knife and kitchen scissors (for the individual leaf tips). Cut artichoke in half, remove choke (“hair” and any purple leaves) using a spoon.
Boil: Immediately place in pot of boiling water with lemon (you can use the lemon left over after squeezing the juice for your grilling sauce). Boil for approximately 20 minutes. You want to leave the artichokes slightly undercooked – they will finish cooking on the grill.
Preheat Grill. In a large bowl squeeze the juice of two lemons. Mix with 1/2 cup olive oil, 2 cloves of minced fresh garlic (or a generous sprinkle of garlic powder), freshly ground pepper and salt to taste. (I used Lime Flake Sea Salt).
Grill: Place artichokes on the grill, cut side down. Cook for about 10 minutes and turn. Cook for about 5 minutes more on the other side. You should have nice grill marks on the cut side of your artichokes.
Add: A Teaspoon or two of mayonnaise to your leftover lemon/oil mixture (if desired) and whisk together. Serve on the side as a dipping sauce.
Serve: Immediately with an additional squeeze of fresh lemon. Grilled artichokes are also great served chilled with a cup of Gazpacho!
Photos by: Lisa Keating