Grilled artichokes
The secret to making great grilled artichokes at home is steaming them until they are al dente. The secret to making finger-licking great grilled artichokes is marinating them overnight before you put them on the grill.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 4 large artichokes, trimmed
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
Instructions
- Fill your pot with 2″ of water. Place steamer basket inside pot and put the artichokes on top of the basket. Bring to a boil, cover and reduce temperature to medium. Steam for 25 to 35 minutes, until you can pull a leaf away from the artichoke heart with a gentle tug. To double check, pull the leaf between your teeth. You are looking for an “al dente” leaf, that is almost, but not quite fully cooked.
- Remove the artichokes and let them cool. Using a very sharp knife, turn your artichoke upside down, and slice the artichoke in half. Use a spoon to scrape all the artichoke fur out, and remove the innermost translucent leaves.
- Put the olive oil, balsamic and salt and pepper in a gallon-size plastic bag. Shake to combine. Add the artichoke halves, seal and mush around so the marinade coats the artichokes and gets between the leaves. Marinate in the refrigerator overnight, or for as long as you have time. Even half an hour helps.
- Grill the artichoke hearts on a medium hot grill, cut side down for 5 or 6 minutes. Flip over and grill another 3-4 minutes.
Find it online: https://somethingnewfordinner.com/recipe/grilled-artichokes/