Grilled Artichokes

May 10, 2010

On Friday, our artichokes were threatening to bloom, so I went out and harvested them. Depending on the size, I cut them in halves or quarters, then cooked them until tender in boiling water. When cooking artichokes, it’s a good idea to add lemon juice to the water to keep them from getting brown. Once they were tender, I drained them and threw them into a bowl with olive oil, lemon juice, garlic and salt. Then, they went onto the grill to give them some flavor. Not a long time- just long enough for them to get a smoky flavor and some grill marks.

We had company that evening, and there were several of us parked at the platter enjoying the artichokes with olive oil on our hands. Such a wonderfully yummy, messy finger food.


2 Responses to “Grilled Artichokes”

  1. Vida Says:

    Hi, Robin: I enjoy reading your blog! Do you remove the tough outer petals first before cutting them into quarters? Or do you cut through the whole thing?

    • robinjohnsonsimpson Says:

      Thanks, Vida- I’m glad you like it!

      I don’t remove anything from the artichoke- just cut through the whole thing.

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