Exciting times for Artichoke lovers! I got the inside scoop out of Sacramento and it seems as though artichokes are about to be named the official State Food of California. Of course, I was not surprised but considering all the competition it was a tough race. We beat out almonds, avocados, crab, sourdough, grapes and wine. So many good things to eat are associated with California, but I don’t think any other item on the list is as rich in history and truly unique to the state as artichokes. I never get tired of them, and I never get tired of finding new ways to eat them.
The last time I wrote about artichokes was last year. Here is the piece I did that included some of that rich history of artichoke, and my favorite way to cook them. Must be the new BBQ, but this spring I am all about the grilling. So I tried out this new recipe and I love it. It is fairly simple, but it is a two day process. You can do it in one, but it tastes better marinating overnight.
- 6 medium artichokes, trimmed and steamed
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- ¼ cup water
- Juice of 1 lemon
- 1 teaspoon salt
- 2-3 cloves of garlic, chopped
- 2 sprigs thyme
- 2 sprigs oregano
- ½ teaspoon red pepper flakes
- ¼ teaspoon fresh ground black pepper
- Trim and steam your artichokes until the bottom is tender and you can easily pierce them (about 30 minutes). Remove from heat and drain.
- When they are cool enough to handle, cut them in half, and scoop out the choke and any prickly petals in the center.
- Mix all the marinade ingredients, and pour over the artichokes. Marinate them overnight or at least 1 hour.
- When you are ready to cook them, remove the artichokes from the marinade and grill cut side down until lightly browned (about 5 minutes). Turn them over, brush with the marinade and grill for another 3-4 minutes.