As wonderful as living in NYC was for 6 years, now that I have outdoor space and a grill, I realize how much I had been missing out. I love being able to grill. Unless I am baking, there is now no need for me to turn on the stove. In 110 degree heat and little kitchen air circulation, that makes me happy! Below is an amazing grilled artichoke recipe I found from whiteonricecouple.com. It taste unbelievable and is very easy. You have to use fresh artichokes, and find ones with a large stem. One thing I never knew until now, the stem is just a large extension of the heart. Don’t miss out on it! Preparing fresh artichokes seems like a daunting task but is honestly easy. This recipe gives a little bit of directions but there are tons of instructional videos online that can help. – ts
Chef’s note: You can substitute any herb for the tarragon in this recipe
6 medium artichokes with stems
4 tablespoons sea salt (for boiling water)
2 small lemons
3/4 cup olive oil
1/4 cup rice wine vinegar (any vinegar will work)
3 tablespoons crushed garlic, divided
1/2 cup (1 stick) cold, unsalted butter, cut into 1/2″ chunks
2 teaspoons sea salt, for sauce
2 tablespoons fresh lemon juice
2 tablespoons minced fresh tarragon
fresh cracked black pepper, to taste
- Bring a large stock pot 3/4 filled with water to a boil. While the water heats, trim the artichokes. Cut off the stems, and cut them into manageable lengths (usually in half). Peel the outer layer of the stems and rub with half of a lemon. Trim the top third off of the artichokes, then trim the tips of the remaining leaves.
- Slice the remaining 1 1/4 lemons into large wedges and put in the boiling water. Add the 4 T of sea salt to the water, then add the artichokes and stems. Place a few layers of paper towels over the artichokes to weigh them down, sinking them deeper in the water. Boil for 20-30 minutes or until the heart is tender when pierced and an outer leaf pulls off easily and the meat is tender.
- Drain and allow to cool upside down in a colander until easy to handle. Slice stems in half. Cut artichokes in half and remove choke with a small spoon.
- Combine olive oil, vinegar, and 1 T of garlic in a plastic bag large enough to marinate the artichokes and stems. Add artichokes and stems to the marinate, toss to coat, and allow to marinate 30 minutes to an hour.
- Heat a grill set up for direct heat. Remove artichokes and stems from marinade (reserving the marinade to make sauce) and grill artichokes and stems until lightly charred, about 5 minutes.
- Add remaining marinade to a sauce pan and heat over medium heat. Add remaining 2 T of garlic and cook until garlic is soft (about 3 minutes). Remove from heat. Whisk in butter chunks until completely melted. Add sea salt, lemon juice, tarragon, and black pepper, whisking to combine. Serve immediately with grill artichokes and stems.