A perfectly grilled appetizer of smoky artichoke halves at SIP Restaurant inspired us to try grilling artichokes at home. My husband and I have been exploring the outer fringes of grilling season for this recipe, keeping artichokes at the ready and firing up the grill when we can 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.
If the artichokes are to be set in water, cook them whole, otherwise the artichoke gets waterlogged. Cutting them in half works as long as they are set on top of a steamer insert and not in the water, and they will cook more quickly that way. Spooning the fuzz out of the middle of the choke is much easier after it’s cooked. Cutting the whole, cooked artichoke without turning it into mush requires a freshly sharpened knife.
I’d like to see how this turns out using a pressure cooker. I used to pressure cook artichokes and found it fast and easy but don’t have a pressure cooker anymore.
As I’ve made this a number of times I’ve realized that the artichoke needs to be fully cooked before it goes into the grill. It doesn’t seem to get much softer, if any, while grilling.
- 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, or set artichokes atop a steamer insert in a pan with a shallow level of water.
- Place artichokes in pot standing on their tops.
- Simmer until cooked, 20-30 minutes if cut in half, 30 minutes or more whole (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.