over 2 years ago
Spring in Texas means a lot of things, but one of the biggies is GET GRILLING (OK well we grill year round but about now we really move ops outdoors as much as possible) We made this last night and we both agreed - this is a very good artichoke. I could say somethig like - if you don't have a grill do this in a griddle pan indoors but you know what? No! Get outside! Buy a mini grill if that's all you have room for. Get some fresh air and sunshine!
- 1 large artichoke - hopefully with a good amount of stem still on it (the stem is delicious!)
- 1 big pot of heavily salted boiling water
- 2 lemons
- 3 cloves garlic
- oilve oil
- a hot grill and some smoking chips - we used maple but pecan or any sort of fruitwood would be good, or even some rosemary sprigs
Get the water boiling. Add the garlic (just crush it a little and throw it in there - don't even worry about removing the paper or anything) Squeeze 1 lemon in there and drop in the peel too.
While the water is getting hot prep the choke. First cut the pointy tops off the leaves. Trim away the tough outer leaves - now, we LIKE eating the leaves so we leave some. If you don't enjoy that part, chop 'em off. Peel the stem. Cut the choke in half and use a spoon to remove the fuzzy stuff and the inner leaves. Put the artichoke in the boiling water and boil until just tender, about 8-10 minutes.
Meanwhile heat the grill to hot and throw the wood chips on.
Drain the choke and drizzle it with a good amount of olive oil and grind some pepper over. Head out to the grill - put it on the grill cut side down - beware of olive-oil related flare ups. Grill for just a couple minutes until it starts to get some good marking, then flip and grill them leaf side down.
To serve we uncermoniously plopped them on a cutting board, squeezed a bit more lemon on them, and sat on the back porch and ate them up - easy cleanup!!
- 63 calories
- 1g total fat
- 0g saturated fat
- 0mg cholesterol
- 78mg sodium
- 16g carbohydrate (6g dietary fiber, 3g sugar)
- 4g protein