Photo: Ralph Anderson; Styling: Mindi Shapiro Levine
4 fresh artichokes
2 pounds fresh asparagus
1/2 cup olive oil
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
Garnish: halved lemon slices
How to Make It
Wash artichokes by plunging up and down in cold water. Cut off stem ends, and trim about 1 inch from top of each artichoke. Remove and discard any loose bottom leaves. Trim and discard one-fourth off top of each outer leaf with scissors.
Bring artichokes and water to cover to a boil in a Dutch oven; cover, reduce heat, and simmer 25 minutes. Drain; pat dry with paper towels.
Cut artichokes in half lengthwise. Remove choke using a small spoon or melon baller. Snap off and discard tough ends of asparagus.
Stir together olive oil and next 3 ingredients. Brush cut sides of artichoke halves with one-third of olive oil mixture. Brush asparagus evenly with one-third of olive oil mixture, reserving remaining olive oil mixture for later use.
Grill artichokes and asparagus, covered with grill lid, over medium-high heat (350° to 400°). Grill artichokes, cut sides down, 10 minutes; turn and grill 5 more minutes. Grill asparagus 1 to 2 minutes; turn and grill 2 more minutes or until tender. Garnish, if desired. Drizzle with reserved olive oil mixture, if desired, and serve immediately.
This was our first experience with grilled artichokes, and it was disappointing; not terrible, just ok. I think they were overcooked: too much time in the pot and too much time on the grill (perhaps our fire was too hot). They were charred.; We trimmed the surfaces but that "burned" flavor still filtered through. The olive oil/lemon juice was not strong enough to impart much flavor. We ate them, but no one really thought they were that good. If I do this again, I will definitely cut down on the cooking time and steam, rather than boil, them first. We did not make the asparagus.