Have You Eaten, SF?

  • Home
  • Recipes
  • Events
  • Reviews
  • About Me
  • Contact us / Terms of use

Grilled Artichokes

April 6, 2013 by Tim

grilled artichokes

News Flash!

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.

Grilled Artichokes

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.

Save Print
Grilled Artichokes
 
Ingredients
  • 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
Instructions
  1. Trim and steam your artichokes until the bottom is tender and you can easily pierce them (about 30 minutes). Remove from heat and drain.
  2. When they are cool enough to handle, cut them in half, and scoop out the choke and any prickly petals in the center.
  3. Mix all the marinade ingredients, and pour over the artichokes. Marinate them overnight or at least 1 hour.
  4. 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.
Enjoy them hot or at room temperature. They are so good this way and I don’t think they require any dip, but you can serve them with some additional marinade if you wish.
3.3.3077

 

SaveSave

Share this:

  • Twitter
  • Facebook
  • Pinterest
  • Google
  • Email
  • Print

Filed Under: Grilling, Recipes, Vegetables Tagged With: artichokes, grilling, sides, vegetables

« Cool Beans
Rumtopf »

Stay connected!

  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

IFBC

Be there or be square!

blogging for books

I blog for books!

Recent Comments

  • Fran on Spaghetti Sauce
  • liza swift on IFBC 2017
  • Tim on Easy Lemon Cucumber Pickles
  • Clara Kyllo on Easy Lemon Cucumber Pickles
  • Justine Faisst on Easy Lemon Cucumber Pickles

Archives

Recent Posts

  • Spicy Indonesian Soup (Soto Ajam)
  • IFBC 2017
  • Thai Panang Curry
  • Pre-Batch Cocktails
  • All Under Heaven

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.