Grilled Artichokes with Olive Oil, Lemon and Fresh Herbs
Seeing all the beautiful artichokes at last week’s farmer’s market inspired me to locate this favorite recipe. Be sure to serve artichokes made with this method, along any summertime barbeque with friends. They’ll never forget how wonderful grilled artichokes taste!
2 lemons, halved
6 large artichokes
6 tbsp butter
6 tbsp olive oil
2 shallots, minced
4 tbsp white wine
4 tbsp lemon juice
3 tbsp chopped fresh herbs such as basil, marjoram or thyme
salt and freshly ground pepper to taste
Bring large pot of water to boil. Fill a large bowl with cold water and squeeze lemon juice into cold water. Cut stems off artichokes, leaving about 1 inch. Snap off outer 2 rows of leaves and cut off 1/3 artichoke. Quarter artichokes lengthwise. Using a paring kinfe, cut out fuzzy choke and prickly small leaves. Place cut artichokes in lemon water as you finishing cleaning them.
Place cleaned and trimmed artichokes in pot of salted boiling water. Boil artichokes unitl just tender, about 15 minutes. Drain and transfer to a rack and cool. Note: Artichokes can be prepared, to this point, up to one day ahead. If making ahead, cover and refrigerate until finalizing preparation just before serving.
Prepare barbeque for medium-high heat.
Meanwhile, in a small saucepan over medium heat, melt the butter with the olive oil. Add shallots, sauté about one minute. Stir in white wine and lemon juice, cook about 1-2 minutes more and keep warm.
Grill artichokes and baste with butter mixture. Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes.
Transfer to a platter and drizzle artichokes with butter mixture and season with salt and pepper. Serve artichokes