Almost every time I buy artichokes I end up making stuffed artichokes with them. I would say that’s mostly out of habit, but also because I haven’t experimented with cooking them in any other way before. I wanted to try making something a little lighter, so I went in search of recipes for grilling or broiling them. I didn’t really use a recipe to make these, but I did check my Joy of Cooking to determine cooking times. I also followed the cooking method that my sister used when she made grilled artichokes for a meal that we shared a few years ago. You could serve these with a little aoili for dipping, but I really don’t think it’s necessary. The artichokes were flavorful enough on their own.
Broiled Artichokes with Garlic, Olive Oil, and Balsamic Vinegar
Source: Me and My Roommate
Two large artichokes
2 lemons, one juiced, and one cut into quarters
1 bay leaf
6 whole peppercorns
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced
salt and pepper to taste
Fill a pot with 3 quarts of water and bring to a boil.
Meanwhile, fill a medium bowl with cold water and add the juice of one lemon. To prepare the artichokes, cut off the top third of each and then cut each into quarters. (Note: use a very sharp serrated knife to do this). Immerse the artichoke quarters in the lemon water (this will prevent them from browning.) Then, scrape out the chokes from the center of each quarter, returning them to the lemon water as you go.
Add the artichokes, lemon quarters, bay leaf, peppercorns, and two teaspoons kosher salt to the boiling water. Boil, uncovered, for about 5-10 minutes, or until tender but still firm. Drain and pat thoroughly dry.
Preheat a grill or broiler on high heat. Combine the olive oil, balsamic vinegar, and garlic in a small bowl. Arrange the artichoke quarters on a broiling pan or in a grill basket. Brush with the olive oil mixture and broil or grill until browned, about 5 minutes.