Come Over To The Foodie Side

Grilled Artichokes


Artichokes were a staple in my house growing up. Slowly over time they started to evolve. It started with steamed artichokes dipped in melted butter, to stuffed artichokes and then finally grilled artichokes.

We were always grilling fanatics. I remember our grill was out of commission for a month once and I almost went into a deep depression. So clearly I love anything grilled.

Grilled artichokes are great for a side dish or even better as an appetizer. Often times when you are grilling for a group of people they are waiting around for their round of food to come up. Instead of having them wait around eating chips and dip, give them some grilled artichokes to munch on and they will forget what they are even waiting for.

What you’ll need:

  • A grill
  • Small ramekin or bowl
  • Cutting Board
  • Sharp Large Knife and a paring knife
  • Large enough pot to fit 2 large artichokes
  • A food brush

RECIPE:

  • 2 Large Artichokes – Steamed/ Par Boiled
  • 3 Tbsp. Olive Oil
  • ½ Tbsp. Garlic Powder
  • 1 Tsp. Paprika
  • ½ Tsp. Cumin
  • Salt & Pepper  to taste

 

Start off by cooking your artichokes. You can’t cook the artichokes solely on the grill or else they will burn and take forever.

Take your artichokes and cut off about a ½ inch off of the top and discard and trim the stem a bit. Add about an inch of water in the bottom of your pot and put on high heat. Once the water is boiling place the artichokes cut side down into the water. Cover and let the artichokes steam for 8 minutes or until you can somewhat easily pull off one of the leaves.  Remove the chokes from the water and place them on your cutting board. While they are cooling create your oil mixture for the chokes.

In a small ramekin or bowl combine all of the ingredients, mix well and set aside. When the chokes are cool enough to handle cut them into fourths. Remove the “fuzzy” part from each of the quarters using a paring knife (be careful) and discard.

Heat your grill on high.

Arrange the chokes on a plate so you are looking at each of the chokes “insides” and brush each one generously with your oil mixture.

If you want more of the mixture just double the recipe and you can brush some more on while they are charring on the grill. Once they are all brushed place them on a grill on medium high heat for about 3 minutes per side or until they look a little crunchy.

Serve and watch people devour.


 

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