Grilled artichoke is an effortless appetizer, snack or side dish that once you know how to grill vegetables properly there is no turning back!
Ever since moving to Santa Barbara 10 years ago, it seemed that grilled artichokes were “THEE thing” to get on the menu at every restaurant. To some, they are an acquired taste that takes a bit of patience and technique. Pulling each leaf off and gliding your teeth across until you come to the soft delicious meat on end is totally divine in my book. A little bit of work for a lot of flavorful pleasure!
After my husband and I became addicted it was time to perfect the artichoke at home. We tried numerous recipes, such as only grilling which led to an overly dry and hard vegetable. Then boiling left us with a soft bland texture. Finally we liked the technique of boiling then grilling to sear in the flavor and add a crispy finish. Artichoke does not need much added flavor except salt pepper and butter to bring out its existing nutty notes. And the best reward? The heart which is the soft meaty stem where the leaves connect.
Grilled artichoke is fabulous dipped or drizzled in this cashew cheese recipe. It only takes about 20-25 minutes to boil. Then add flavor and sear on the grill for 5 minutes each side.
So go ahead and fire up that grill… you can thank me later!
- Boil artichoke in filtered water with ½ lemon juice for 20-25 minutes.
- Remove from water upside down to drain out any extra water. Set artichoke on a plate and slice in half. The knife should easily slice through when done. Remove and discard the "hairy" center. If still hard, place halves back in water for about 5 more minutes then remove and drain water.
- Add 1 Tablespoon of butter to each half coating the entire thing. Sprinkle with salt and pepper.
- Grill on medium-high both halves for 5 minutes on each side or until each side is slightly crispy.
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