Recipe and photo by Tami Ganeles Weiser
Prep Time: 40 minutes Cook Time: 50 minutes
Grilling artichokes caramelizes them slightly and gives them a new dimension. You will need to steam the artichokes first; this can be done up to two days before grilling them.
2 teaspoons salt
Juice of 3 lemons
8 globe artichokes
2 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
1 teaspoons freshly ground pepper, divided
- Make the artichokes: Bring a large pot of salted water to a boil over high heat. Pour 2 quarts of water into a large, nonreactive bowl and add the lemon juice.
- Snap off the tough outer leaves of 1 artichoke. Peel the stem. Using a serrated knife, cut off the top half. With kitchen shears or a small, sharp knife, snip off the remaining sharp or spiky tips. Cut in half lengthwise, and scoop out the inedible fuzzy choke with a small spoon (see Kitchen Tips). Transfer to the lemony water and repeat with the remaining artichokes.
- With a slotted spoon, transfer the acidulated artichokes to the pot and cook for 30 to 45 minutes, until you can just pierce the hearts with the tip of a sharp knife. Drain, pat dry lightly and let cool.
- Heat a grill pan or a gas grill fitted with a vegetable basket to medium and spray well with nonstick vegetable oil spray.
- In a mixing bowl, combine the artichokes, olive oil, kosher salt, and pepper and toss gently to coat.
- Place the artichokes cut side down in a single layer on the grill pan or grill. Grill for 4 to 5 minutes, or until grill marks appear, turning halfway through cooking time. Serve or use in a recipe.
- You can use baby artichokes instead of the big globe artichokes. Count on using 4 babies for each person. True baby artichokes have soft chokes that are perfectly nice to eat. But some artichokes sold as “baby” are merely small. Those chokes are gristly and inedible and must be removed.
- Baby artichokes require less steaming time, only about 8 to 10 minutes for this recipe.