Grilled artichokes are unbelievably flavorful and they’re also healthy, mostly because they require no dipping sauce. Jon’s favorite thing about them is that you can get right to the heart without all those pesky leaves holding you back. My favorite thing about them is… everything.
Here’s how I make my lemony-garlicky Grilled Artichokes:
- Slice off top of choke and sharp points of leaves. Leave two inches of stem – it’s edible once cooked.
- Steam artichokes until almost cooked through (15 to 45 minutes depending on size). To test, poke a toothpick through the stem – the heart should be soft
- Remove chokes from pot and allow to cool for 10 minutes
- While chokes cool, whip up a marinade of olive oil, lots of lemon juice, minced garlic, plenty of sea salt and ground pepper
- Slice chokes in half and scoop out the thistle and most of the thin, purple-tinged leaves
- Brush marinade all over choke halves
- Grill on high 5-10 minutes. Turn the chokes every few minutes until they have nice grill marks. Brush on marinade as you turn the chokes, making an effort to squeeze it into the spaces between the leaves.
- Let them cool a few minutes then pull the leaves off and eat! You can chow down leaf by leaf or dive right into the heart. I tend to suck on the garlicky charred edges, but I have poor table manners so you can decide how far to go with that.