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Date Night Appetizer: Grilled Artichokes

Grilled artichokes

A few months ago, we ate out at J. Alexander’s.  I honestly can’t remember anything about that dinner with the notable exception of the grilled artichokes we had as an appetizer.  First time to ever have them grilled and I was totally sold.  They were awesome!  Since that dinner, I’ve tried a handful of different recipes, mixing and mashing techniques from the internet until I ran across Tori Avey’s method from toriavey.com.  She nailed it!

Since then we’ve made these at home a handful of times and they are always a hit.  I’m replicating her recipe but with my own seasoning.  You can head over to her site to check out better pictures than I have, but here’s my version of her grilled artichokes.

Ingredients

  • 2 large artichokes (for an appetizer, you can get away with splitting on large one, but we always end up wanting more!)
  • 1 fresh lemon for rubbing on the cut artichoke to keep from oxidizing
  • Sea Salt & fresh cracked pepper
  • Olive oil

Directions

Here’s a rundown of the technique.  Prep the artichoke by cutting the top off and trimming the leaves.  Cut in halves (or quarters) and steam them until tender, about 40-45 minutes.  Light the grill and once they’re done in the steamer, brush with oil, season and grill them for 5-10 minutes until they are lightly charred and smokey.

Trimming the sharp tips of the artichoke leaves makes a nice presentation.
Trimming the sharp tips of the artichoke leaves makes a nice presentation.
Cut about 1/3 off the top of the artichoke & rub with lemon.
Cut about 1/3 off the top of the artichoke & rub with lemon.
Cut the artichokes in half.
Cut the artichokes in half.
Remove the hairy choke in the middle and the purple interior leaves.
Remove the hairy choke in the middle and the purple interior leaves.
Steam the artichokes until tender. Some recipes tell you to boil them, but I've had better luck steaming.
Steam the artichokes until tender. Some recipes tell you to boil them, but I’ve had better luck steaming.

I generally like to serve them with Brianna’s real french vinaigrette – yea, the one with the artichoke on the label! – but I recently tried Tori’s fresh Lemon Herb Sauce and it totally rocked.

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