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In order to grill artichokes, you have to steam them first. Table talk: We tested a fancy steaming mixture that had about 10 ingredients, including wine, but found this simple mixture that calls for lemon and garlic imparts great flavor for a lower cost.

Recipe by Southern Living March 2009

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Recipe Summary

prep:
20 mins
cook:
45 mins
cool:
15 mins
grill:
10 mins
total:
1 hr 30 mins
Yield:
Makes 4 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine lemon, next 3 ingredients, and 2 1/2 cups water in large Dutch oven. Place a steamer basket in Dutch oven.

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  • Wash artichokes by plunging up and down in cold water. Cut off stem ends, and trim about 1 inch from top of each artichoke, using a serrated knife. Remove any loose bottom leaves. Trim one-fourth off top from each outer leaf, using kitchen shears.

  • Arrange artichokes in steamer basket. Bring to a boil; cover, reduce heat, and simmer 35 to 40 minutes or until stem end is easily pierced with a long wooden pick. Remove artichokes from Dutch oven. Let cool 15 minutes.

  • Preheat grill to 350° to 400° (medium-high). Carefully cut artichokes in half lengthwise; remove and discard choke. Liberally brush cut sides of artichokes with olive oil, and sprinkle with desired amount of salt and pepper.

  • Grill artichokes, covered with grill lid, over 350° to 400° (medium-high) heat 5 minutes on each side. Serve with Buttery Dipping Sauces or Mayo Mixtures. Garnish, if desired.

  • Steamed Fresh Artichokes: Prepare recipe as directed through Step (Do not cool.) Carefully pull open center leaves of artichokes. Remove and discard choke using a long spoon. Serve with Buttery Dipping Sauces or Mayo Mixtures. Makes 4 servings; Prep: 15 min., Cook: 45 min.

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