Isn’t it funny how some things just stick with you? Over a year ago my hubby and I went out to eat and had these amazing grilled artichokes. Ever since I’ve thought about recreating them almost every time I’ve picked up artichokes from the farmers market. I’ve tried a couple of times, but never achieved the result I wanted to. Then, the other night we were watching Diners, Drive Ins, and Dives and one of the places was featuring grilled artichokes. They were demo-ing how they boiled the artichokes until they were completely tender and then put them on the grill. A light bulb went off. The couple times I’ve tried, I didn’t want to cook the artichokes though because I worried they wold get overdone on the grill. I was ready to hit the market and try again.
I found some perfect artichokes and set about cleaning them and getting them ready for the grill. You want to trim the stem and the bottom layer of leaves. You also want to give the top a slice just to get the pointies (that’s the technical term) off. Then slice them down the middle.
Pretty huh? If you only ever have boiled artichokes whole, you’ll be pleasantly surprised at how beautiful they are inside. Grab a spoon and start digging out the hairy part of the center. You can’t eat it, so might as well get it out of there now. Then, drop them into a pot of boiling water to cook until they are tender. Remove them and let them cool slightly. Drizzle with olive oil on both sides and get ready for the grill.
While they are on the grill, you can make your lemon aioli. This aioli is really simple and as an added benefit to any other pregnant women out there, it’s eggless! Because you don’t use egg, it is a little thinner than a traditional aioli, but tastes great and is perfect for dipping your grilled leaves into.
The artichokes grill up quickly, so you’ll have them on the table ready to devour in no time. Every time I eat artichokes I just can’t help but think, “Someone must have been really, really hungry to figure out that you could eat this thing.” And I am so glad they did!
- 2 large artichokes
- 2 T extra virgin olive oil
- For aioli
- juice of 1 lemon
- 4 garlic cloves
- 1/2 cup extra virgin olive oil
- 1 t salt
- In a blender, comine all ingredients for aioli and blend for 3 minutes or until very well incorporated.
- Set a large pot of water to boil.
- Clean artichokes: trim stem and bottom row of leaves and slice the top off. Cut down the middle. Using a spoon, dig out the hairy part and discard.
- Drop into boiling water for 10-15 minutes, until tender. Remove and let cool slightly.
- Drizzle with olive oil.
- Grill over high heat about 3 minutes per side, until charred but not burnt.
- Serve immediately with aioli.
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