Not Much of a What I Ate Wednesday, But Ooh, Grilled Artichoke!

I was planning on doing a WIAW post today, but my eats have been pretty standard and uninteresting and I don’t want to bore you posting the same old stuff all the time.

So for quick, here’s breakfast:

Eggs, ham and cheese on a tortilla with cholula
Cheesy scrambled eggs and ham on a corn tortilla stopped with Cholula

And here’s dinner:

Grilled sausage on top of farro and spinach with pecorino
Farro and spinach topped with grilled chicken sausage and pecorino

Since yesterday was a pretty typical and unexciting day of eats and I didn’t even remember to take pictures of everything, I thought I’d throw in a recipe for grilled artichoke that I made the other day. Usually I simply steam my artichokes and we dip them in mayo, but occasionally I grill them up for a little something special.

If you’ve never cooked an artichoke before, don’t be intimidated by their outer appearance. With a little knowhow, you can prep it easily and enjoy the tender center.

Tip: Prep them right at cook time because they turn brown very quickly after being cut.

Grilled Artichoke with Garlic and Lemon

Ingredients:

2 Globe Artichokes
4 Cloves Garlic, minced
1 Lemon, juiced
1/2 Cup Olive Oil (‘m just guessing here, I don’t measure)
Salt and Pepper
Pecorino Romano, grated (optional)

Equipment:

Bread knife
Paring knife
Scissors
Steamer

First, rinse your artichokes. Always rinse off your produce even if you’re not eating the outside of it. Otherwise whatever yuck stuff is on the outside of it ends up on the part you eat when you cut it.

Then, start by cutting off them stem. You can try peeling and cooking the stem too, but I’ve never had good luck with this, so I just discard it.

Cut off artichoke stem


Next, slice off the top of the artichoke, up to halfway down. I find a bread knife works best for this task.

Chop off top of artichoke

Using scissors, snip off all the sharp ends. No one wants to be stabbed when they’re eating!

Use scissors to snip off sharp ends of artichoke leaves

Then stand the artichoke on end and slice it in half.

Slice artichoke in half

Using a paring knife, cut out the choke right along the bottom edge of all the fuzzies.

Cut out the choke with a paring knife

Nice and clean.

Artichoke with choke removed

Steam for about 25 minutes.

Steam artichokes

While they’re steaming, prepare your dressing. Whisk together garlic, lemon, olive oil and salt and pepper to taste. Set aside until artichokes are done steaming.

After the 25 minutes, place artichokes cut side down on a hot grill. Brush the backs liberally with the dressing, getting it between the leaves. Grill about 5 minutes or until nice and charred and flip. Brush liberally with dressing on the cut side and sprinkle on the pecorino romano. Grill for another five minutes.

Grilling artichokes with garlic and lemon
This garlic is minced pretty big since I did it by hand. I prefer how it comes out with my garlic press.

To eat them, start from the outside, peel off a leaf and scrape off the meaty part with your teeth. Continue until all that’s left is the heart. Savor and enjoy!

grilled artichokes with garlic and lemon

 

Artichokes are fun for the whole family! My kids love scraping off the leaves with their teeth. They actually don’t care for the heart yet, I think because it looks so ugly and gray when it’s cooked. More for me!

What’s your favorite way to prepare an artichoke?

Were you intimidated the first time you tried to cook one?

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