Choosing the Right Artichoke
Before you start grilling, you must select the ideal artichoke. Opt for artichokes that are heavy for their size and have tightly closed leaves. These are indicators of freshness. The outer leaves should be a vibrant green, and a squeeze should produce a squeaking sound – a sign of an artichoke’s freshness.
Prepping Your Artichokes
Trimming: Using a sharp knife, cut about an inch off the top of the artichoke. This removes the thorny tips. Next, snip off the pointy ends of the outer leaves using kitchen scissors. Trim the stem, leaving about an inch. This will ensure it fits nicely on the grill and sits upright when served.
Cleaning: Rinse the trimmed artichokes under cold water. Gently spread the leaves apart to ensure any trapped dirt is removed.
Cooking before Grilling: Yes, you read that right! Before they hit the grill, artichokes need to be par-cooked. This ensures they’re tender and ready for the BBQ flavors. You can either boil or steam them. To boil, simply immerse them in a pot of boiling water for about 20-25 minutes. For steaming, place them in a steamer basket for 25-30 minutes. The artichokes are ready when the leaves can be easily pulled off.
Flavoring the Artichokes
Once your artichokes are par-cooked, it’s time to season them.
Marinade: In a bowl, combine ¼ cup of olive oil, 2 minced garlic cloves, the juice of 1 lemon, salt, and pepper. This simple marinade elevates the artichoke’s natural flavors. Feel free to customize this based on your preferences.
Brush: Generously brush the artichokes with the marinade, ensuring it gets between the leaves for an even flavor.
Grilling the Artichokes
Heat Up the Grill: Preheat your grill to medium heat. Whether you’re using a gas or charcoal grill, aim for a steady temperature around 350°F (175°C).
Grill: Place the artichokes cut-side down on the grill. Let them grill for about 5-7 minutes until they have nice grill marks. Turn them over and cook for another 5-7 minutes.
Serving Suggestions
Once grilled to perfection, you can serve artichokes in a multitude of ways:
Dips: They pair beautifully with various dips, from melted butter with a touch of lemon and garlic to a rich hollandaise sauce.
Salads: Chop up the grilled artichokes and add them to salads for a smoky twist.
As-is: With the robust flavors from the grill and marinade, these artichokes are a treat served as they are. Just pull off each leaf, dip in your chosen sauce, and enjoy the meaty base. Don’t forget the artichoke heart – it’s a delicacy!
