Wednesday, April 24, 2013

Season Up Your Grill With Artichokes

This week we're celebrating spring. It's about time to pull out the grill and cook with all the seasonal produce the market has to offer. Bring on the artichokes!

  • 5 large lemons
  • 2 large artichokes
  • 2 cups extra-virgin olive oil
  • 1 T. sea salt
  • 1 tsp. freshly ground pepper, to taste


  1. To prepare artichokes: Fill a large kettle with water and bring to a boil. Trim leaves from the top of an artichoke. Remove the outer layer(s) of leaves from the stem end. Trim an inch off the bottom of the stem and use a vegetable peeler to remove the outer layer. As each artichoke is prepared, rub the stems with fresh lemon. Cut the artichokes in half. Scoop out the choke and the first few inner layers in the center until the bottom is revealed.  Rub the insides with lemon.  The lemon juice will prevent it from turning brown.
  2. Then submerge them into the boiling water with tongs placing them with the cut side up. Cover the kettle, but leave breathing space. Boil until the base of the stem can be pierced with a fork, approximately 30 minutes. Transfer to a cutting board and let stand until cool enough to handle, about 10 minutes.
  3. In a mixing bowl combine 4 freshly squeezed lemons(depending on juice amount), 2 cups extra-virgin olive oil, 1 T. sea salt, 1 tsp. freshly ground pepper and mix. Place one half artichoke at a time into a one gallon Ziploc baggie adding marinade over the top of each half.  Refrigerate for a minimum two hours. 
  4. Preheat grill to high. Grill the artichokes until lightly charred, about 3-5 minutes per side. Transfer to a serving platter and garnish. Serve warm.

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