Grilled Artichoke
Preparing artichokes can be a daunting task. The sharp and tiny thorns can seem intimidating, and the cleaning process requires some effort. However, the reason we endure this process is because grilled artichokes are simply extraordinary. Considered the roses of the vegetable kingdom, artichokes possess a captivating appearance and delicate flavors that make the work worthwhile, especially when you're aiming to make a lasting impression. This grilled recipe elevates the artichoke to a whole new level. Continue reading to discover how to make it the absolute best it can be.Top tips for perfecting grilled artichokes :First and foremost, while you're cleaning the artichokes, continuously dip the freshly cut portions into lemon water to slow down oxidation and prevent browning. Since artichokes are tough and fibrous, most of the cooking process takes place in the boiling pot. Season the water generously with salt (don't hold back!) and ensure that the artichoke stem is tender when pierced with a knife before draining and allowing it to cool. The stem is connected to the artichoke heart, which contains the majority of the delectable "meat." Don't forget to savor and extract the pockets of flavor found at the base of each leaf!Serving suggestions: In this recipe, we combine the smoky flavors of the grill with a refreshing and green pistachio-yogurt cream. We add a touch of spice and crunch with fried garlic chips and a pistachio-sesame topping. However, you can also serve grilled artichokes plain, accompanied by homemade Old Bay mayo for dipping, as we did in our roasted artichokes recipeIf you find yourself pressed for time, you can make certain components ahead of time. Prepare the yogurt cream, fried garlic chips, and pistachio-sesame toppings a day or two in advance. Store the cream in the refrigerator and keep the toppings in airtight containers. Additionally, you can parboil the artichokes beforehand and refrigerate them in the cooking liquid. When it's time to serve, simply take them out and grill them right before serving. Ensure the artichokes remain immersed in the cooking liquid and kept chilled until grilling.
Ingredients
- 4 large artichokes
- 1 lemon
- Kosher salt
- 1/3 c. extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- Freshly ground black pepper
FOR THE YOGURT SAUCE
- 1 c. raw pistachios
- 1/4 tsp. kosher salt
- 2 tbsp. extra-virgin olive oil
- 3/4 c. plain Greek yogurt
- 1 tsp. lemon juice
FOR THE PISTACHIO TOPPING
- 1/2 tsp. ground coriander
- 1 tbsp. sesame seeds
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/2 c. finely chopped roasted pistachios
- Lemon wedges, for serving
- Garlic chips, for garnish
Instructions
- Clean the artichokes: Fill a large stockpot mostly with water and squeeze in juice of 1 lemon and drop in spent lemon halves. Using kitchen shears, trim off spiny tips of artichoke leaves, periodically dipping cut areas into the lemon water to prevent oxidation. Use a chef’s knife to cut away the top inch of the artichoke and the fibrous bottom ½” of its stem. Peel off tough outer leaves near the stem and use a paring knife or peeler to remove the fibrous skin on the remaining stem. Cut artichoke in half lengthwise and remove furry choke center with a spoon. Remove all purple inner leaves. Rinse under cold water, cleaning out the area surrounding the choke and between the outer leaves. Place cleaned artichokes into lemon water and clean remaining artichokes.
- Place large pot containing artichokes over medium-high heat, add in a small handful kosher salt, and bring to a boil. Lower heat to medium and cook, covered, until stems are knife-tender, about 15 minutes. Drain and cool.
- Meanwhile, in a small saucepan over medium-low heat, heat oil and garlic until garlic turns lightly golden. Remove from heat immediately and sprinkle salt on garlic chips. Set aside.
- Make the yogurt sauce: In a food processor, process pistachios with salt until very finely ground, then drizzle in oil until smooth paste forms. Transfer to a medium bowl and fold in yogurt and lemon juice.
- Make the pistachio topping: In a small skillet over medium heat, toast coriander, sesame, salt, and pepper until fragrant and lightly golden, about 1 minute. Transfer to a small bowl and mix in pistachios, salt, and pepper.
- Preheat grill to medium heat. Brush artichokes with garlic oil all over and lightly season with salt and pepper. Place cut-side down on grill and cook until lightly charred on one side, 5 to 7 minutes. Flip and continue to cook until charred on second side, 5 minutes more.
- Serve artichokes with a squeeze of lemon, a dollop of yogurt sauce, and a sprinkle of pistachio topping and crushed garlic chips.
Nutrition
Calories: 313kcalCarbohydrates: 10gProtein: 10gFat: 25gSaturated Fat: 4gTrans Fat: -2gCholesterol: 4mgSodium: 362mgPotassium: 566mgFiber: 7gSugar: 4gCalcium: 97mgIron: 2mg
Tried this recipe?Let us know how it was!