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Thai-style grilled artichokes
Loading...SKILL LEVEL :
Medium skillA Thai-twist
I don't think I have ever seen an artichoke in a Thai restaurant, nor did I see any artichokes in the markets on my trip to Thailand last year, but that didn't stop me from creating a Thai-style grilled artichoke. It may sound a little weird, but trust me they are delicious.
Start by trimming the artichokes
Cut off the pointed end and the stem with a knife, then use a pair of kitchen sheers to trim the sharp ends of the leaves.
Steam the artichokes
These artichokes are cooked using the same technique as my Grilled artichokes. The first step is to steam them until they are firm, but done. You can use any large pot fitted with a vegetable steamer, a steamer pot or you can use a slow cooker fitted with a steamer basket. Make sure the pot or the slow cooker lid is on. If there is a gap, the artichokes will not steam properly. The art in this recipe is to steam the artichokes until they are just tender, but not so much until they fall apart on the grill.
I use my Cuisinart slow-cooker for steaming artichokes. It is easy to use, cooks the artichokes to perfection and is large enough for 4 - 6 artichokes, depending on their size. I make as many as possible and eat the left overs the next day.
The sauce
The sauce works as both a marinade and a dip. I make one batch and then use half for the marinade and half for the dip. I use my Cuisinart Mini-prep to make the sauce in just minutes. Whirl the ginger and garlic to finely chop in the Mini-prep, then add the remaining ingredients and whirl again.
Healthy
Did you know artichokes were used by ancient Greeks and Romans medicinally? Or that artichokes are the perfect food to eat when you are hungover? Check out my post to find out why artichokes are so good for you and how to shop for them and prepare them.
Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star
Make ahead
The best thing about these artichokes is they can be prepared ahead of time. The artichokes can be steamed and their chokes removed a couple days in advance. If you have the time, marinate them overnight. When you are ready to serve, put them on the grill for about 10 minutes and serve.
Garnish
Garnish with Thai-style sliced limes. See my post on How to cut a lime Thai-style.
PrintThai-style grilled artichokes
You won’t find many artichokes in Thailand, but these grilled artichokes with a Thai-style marinate and dipping sauce are lip-smacking delicious.
- Yield: 4 servings 1x
Ingredients
- 4 artichokes
- 1 lemon, cut in half
- Splash of olive oil
- 2” finger of ginger, peeled and minced
- 5 cloves garlic, minced
- 2 T brown sugar
- 1/4 cup Asian fish sauce (or vegetarian substitute)
- 1/4 cup rice vinegar
- 1/4 cup lime juice
- 2 t ground cumin
- 1/4 t crushed red pepper
- 3 green onions, thinly sliced
- 2 limes, cut Thai-style
Instructions
- Trim artichokes, by trimming the stem, removing the small tough leaves on the outside, trimming the top of the artichoke and the pointed tips on the leaves. Immediately squeeze a lemon half over the knife cuts to prevent the artichokes from oxidizing.
- Put the artichokes cut-side-up in a covered pot or a slow cooker fit with a vegetable steamer. Fill the bottom of the pot with water to just below the level of the steamer. Add a splash of olive oil and squeeze the remaining lemon over the artichokes. Add the squeezed lemon half to the pot. Bring the water to a boil, cover securely and steam for 25 – 35 minutes, until just tender. Remove the artichokes from the steamer and set aside to cool.
- While the artichokes are steaming, make the sauce by mixing the ginger, garlic, sugar, fish sauce, rice vinegar, lime juice, cumin and crushed red pepper together in a small bowl.
- When the artichokes are cool enough to handle, slice them in half from stem to stern. Using a spoon remove the artichoke heart. Place the artichokes in a zip-lock plastic bag and pour half of the sauce over the artichokes. Remove the air and seal, turning the bag to ensure the artichokes are well-covered with the sauce. Refrigerate overnight. If you don’t have that much time, even half an hour in the marinate will help.
- Add the sliced green onions to the remaining sauce and refrigerate until ready to serve.
- Grill the artichokes over a medium-hot grill, cut-side down for 5 – 6 minutes. Flip over and grill another 3 – 4 minutes. Serve hot or at room temperature with the dip. Garnish with lime squeezes.
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