About
Perfect artichokes- every time.
I love artichokes, but for a long time I had trouble getting them consistently right. Sometimes they would be under done and tough, and sometimes they would be over done, mushy and fall apart on the grill. I had almost given up until I found the problem- I was boiling the artichokes before I grilled them. The trick is to steam the artichokes, not boil them, until they are almost, but not quite done.
I found the secret to grilled artichokes, you'll never believe it's only 3 ingredients (including the artichoke)!
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KelliDroze added Grilled Artichokes to Food
12 Nov 00:38
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Suzi T. favorited Grilled Artichokes
08 Nov 16:23
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kim p. published her project Grilled Artichokes
11 Jun 18:31
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Step 1Fill your pot with 2" of water. Place steamer basket inside pot and put the artichokes on top of the basket. Bring to a boil, cover and reduce temperature to medium. Steam for 25 to 35 minutes, until you can pull a leaf away from the artichoke heart with a gentle tug. To double check, pull the leaf between your teeth. You are looking for an "al dente" leaf, that is almost, but not quite fully cooked.
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Step 2Remove the artichokes and let them cool. Using a very sharp knife, turn your artichoke upside down, and slice the artichoke in half. Use a spoon to scrape all the artichoke fur out, and remove the innermost translucent leaves.
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Step 3Put the olive oil, balsamic and salt and pepper in a gallon-size plastic bag. Shake to combine. Add the artichoke halves, seal and mush around so the marinade coats the artichokes and gets between the leaves. Marinate in the refrigerator overnight, or for as long as you have time. Even half an hour helps.
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Step 4Grill the artichoke hearts on a medium hot grill, cut side down for 5 or 6 minutes. Flip over and grill another 3-4 minutes.
