Artichokes. Seriously, could I know any less about a particular vegetable. Sure, I could Wikipedia artichokes, learn everything there is to know, but sometimes, I like to let things remain a mystery.
However, Handsome loves artichokes. (That’s right – the same man who won’t touch onions, winces over green beans, won’t touch a carrot, and will leave a pile of celery at the bottom of a bowl – love’s artichokes). And, we all know what we will do for those we care about, especially if artichokes magically appear in the shopping cart when you are both on a quick in and out trip together. This girl can take a hint.
So, without knowing anything about fresh artichokes, I set out to make Handsome something he would enjoy (mainly because I knew he would not be too thrilled when he saw the main course – play your cards well, ladies). Lucky for me, I had saved this recipe a while ago knowing my time to bond with artichokes would someday arrive, and it was rather instructional and easy to follow.*
Grilled Fresh Artichokes
from Southern Living March 2009
- 1 lemon, thinly sliced
- 5 fresh parsley sprigs
- 3 garlic cloves
- 2 teas salt
- 4 fresh artichokes (about 3/4 lb each)
- 3 tbs olive oil
- salt and pepper
- 1/3 cup unsalted butter
- 3 tbs chopped fresh basil
- 1/4 teas crushed red pepper
Combine lemon, next 3 ingredients, and 2 1/2 cups water in large Dutch oven. Place a steamer basket in Dutch oven.
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 a 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 to350 to 400 (medium high). Using a towel to protect your hand from the heat, carefully cut artichokes in half lengthwise; remove and discard choke. Liberally brush cut sides of artichoke with olive oil, and sprinkle with salt and pepper.
Grill artichokes, covered with grill lid, over 350 to 400 heat 5 minutes on each side.
Meanwhile, microwave the butter in a microwave-safe glass bowl for 30 to 45 seconds, or until melted and hot. Stir in basil, 1/4 teas salt, and crushed red pepper. Let stand for 10 minutes before serving.
Serve artichokes with buttery dipping sauce.
*Up until that part that clearly says to scoop out the choke. As you can tell by my pictures, I missed that part.