A perfectly grilled appetizer of smoky artichoke halves at SIP Restaurant about a month ago inspired us to try grilling artichokes at home. My husband and I have been exploring the outer fringe of the grilling season for this recipe, keeping artichokes at the ready and firing up the grill when there’s a chance to dodge the rain and fog. Artichokes are in season and often on special, if you have some decent weather give this recipe a try.
I found this thread from Chowhound useful. Some things we learned: artichoke stems are delicious, just as good as the heart. All you have to do is trim the outer fibrous layer off the stalk before cooking it. One advantage of cooking the artichokes upside down is that it makes it easy to save that bit of stalk and still set the artichokes in the pot.
I prefer cooking the artichokes whole to cutting them in half before steaming them. Spooning the fuzz out of the middle of the choke is so much easier when it’s cooked. I also had more problems with water-logged artichokes when I halved them before steaming. The water got more into the artichoke and was hard to get out. Cutting the whole, cooked artichoke without turning it into mush was a little tricky, a freshly sharpened knife is necessary.
I’d like to see how this turns out if you use a pressure cooker. I used to pressure cook artichokes and found it fast and easy, but don’t have a pressure cooker any more.
I’m still figuring out how much to cook the artichoke before grilling it. For now I’m leaving it a little underdone at the end of the steaming and that’s working, though it’s also been OK going into the grill fully cooked (not intentionally). Seems like a pretty forgiving recipe that way.
- 3 artichokes
- Trim ¼ to ⅓ off tops, just enough that artichokes can be set upside-down.
- Fill large pot with enough water that base of artichokes can stand in water about ⅓ of the way up.
- Place artichokes in pot standing on their tops.
- Simmer until mostly cooked, about 30 minutes (varies depending on size of artichoke).
- Remove from pot, let stand upside-down for a while to drain water and cool.
- Cut in half with sharp knife.
- With a spoon, remove fuzzy ‘choke’ and a few of the smallest leaves from the center.
- With a knife trim off the toughest leaves on the outside of the artichoke.
- Drizzle with olive oil, sprinkle with salt.
- Grill split side down at 325 for 12 minutes or until the artichokes have your desired degree of grill marks.
- Serve as is or with mayonnaise (or tofu mayonnaise for vegan) or melted butter.