Grilled artichokes are especially good when they are small and tender. The smaller the artichoke, the shorter the cooking time. To test when the ’chokes are soft enough to eat, insert a sharp knife or skewer into the stalk. If it comes out quickly the artichokes are done. This recipe comes from the cookbook, “The Summer Table“.
Grilled Artichokes Recipe with Gremolata
- 4 tender young artichokes on the stem
- 1/2 yellow onion
- 2 bay leaves
- Juice from 1/2 lemon
- 1 pinch of granulated sugar
- Olive oil
- 4 tablespoons butter, for serving
- 2 cloves of garlic
- 1/4 cup finely chopped parsley
- Finely grated zest from 1 lemon
- 1/2 teaspoon flaked sea salt
- 1/4 teaspoon coarsely ground black pepper
- Prepare a hot charcoal fire in a grill.
- Cut away the thick woody portion of the artichoke stems and cut the onion half into wedges. Place the artichokes stem side up in a large pot. Cover with water and add the onion, bay leaves, lemon juice, sugar, and ample salt. Use a cover that’s slightly smaller than the pot or a heatsafe plate to keep the artichokes under the water.
- Bring the water to a boil, lower the heat, and let the water simmer until the artichokes are soft, about 20 minutes; the time will vary depending on their size. Drain and let the artichokes sit until they are cool enough to handle. Halve them lengthwise and brush the halves with a little olive oil.
- Finely chop the garlic for the gremolata and combine it with the parsley, lemon zest, flaked salt, and black pepper in a bowl.Grill the artichokes over hot coals until they have color on both sides. Serve with gremolata and butter.
Reprinted with permission from “The Summer Table” published in 2015 by Sterling Epicure. Text © Lisa Lemke. Photography by Asa Dahlgren
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