We have the most beautiful artichokes growing in our backyard. It’s a joy to look at them through our kitchen window. They are the perfect size and flavor for barbecuing.
The perfect artichoke starts with fresh, local artichokes. If you don’t grow them, buy them at your local Farmer’s Market and use them the same day. Prepare the artichokes by using a pair of kitchen shears to cut off the tips of each of the leaves (bracts). This makes the artichoke more presentable. I like to trim the leaves because it also makes eating the artichoke more enjoyable with the thorny tip removed.
Once the leaves have been trimmed, use a large, sharp knife to cut off the tip of the artichoke. As you finish trimming each artichoke, add it to a large pot of boiling water. Cook the artichokes for 20 minutes (this is a good time to preheat the grill). The artichokes will be softened but not fully cooked. Remove the artichokes from the pot and cut in half lengthwise while still warm.
Use a melon baller or tableware spoon to scoop out the choke. Discard choke. If you miss a bit of the inedible choke, use the spoon to scrape against the heart and the florets should come off onto the spoon.
Brush the cut side of the artichokes with olive oil, being sure to coat the heart. Generously sprinkle salt and pepper over the cut side and transfer to a medium hot grill (about 500 degrees).
Grill with the cut side up for five minutes and then flip the artichokes over and grill for another four minutes with the cut side down. Remove from the grill and get ready for a true flavor-flash. Serve with freshly made aioli as a dip or better yet, serve with my Creamy Tarragon Dip. *
* Creamy Tarragon Dip
Ingredients:
½ cup Vegenaise
¼ cup salad oil
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 teaspoon Tamari
¼ teaspoon pepper
1 clove garlic (minced)
1 ½ tablespoons fresh tarragon (minced)
Directions:
In a small bowl, whisk Vegenaise, oil, lemon juice, vinegar, soy sauce, pepper and garlic. Add tarragon and mix well. Cover and chill for a couple of hours to allow tarragon’s goodness to infuse the dressing.
Chef Randy’s latest book: Ojai Valley Grill It Cookbook: vegetarian and vegan recipes and tips for successful grilling with color photos on Sale at AMAZON
For additional recipes, see Chef Randy’s website at valley-vegetarian.com.
Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.
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Looks like a lot of effort, but sounds delicious.