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Grilled Artichokes
Ingredients
Conversions to European measurements can be found here!
- 4 artichokes
- 8 cloves garlic minced
- 1/2 cup olive oil
- 4 teaspoons course Kosher salt
- 1 teaspoon fresh cracked pepper
Procedure
Start a fire in your BBQ pit. You can use hardwood or briquets. You need the flames to die down but to have a nice even bed of coals.
Begin by steaming the artichokes. I prefer to use a pressure cooker. The pressure cooker will speed things up considerably. Pressure cook for 5 minutes until the artichokes are slightly under cooked. If you are steaming in a basket over boiling water check the artichokes after about 15 minutes. They will be ready when you can slide a fork into the base but there is a fair amount of resistance to the fork. You'll need to hold the artichoke with your free hand to remove the fork.
Once your artichokes are lightly cooked cut them in half and scoop out the choke. It will be easiest to use a sharp paring knife to cut away at the base of the choke hairline. After that sprinkle the entire choke with course Kosher Salt. Mix the remaining salt, pepper, and garlic with the olive oil. Coat the artichokes with the oil/garlic mix throughly. Work the garlic into the leaves with a kitchen brush.
Take your artichokes out to the BBQ and lay them leave side down. Replace the BBQ lid if you have one. Let the Artichoke grill for about 5 minutes on the first side. Flip the artichokes and let them cook for an additional 2-3 minutes. The leave side can burn abit and it will be tastey. Try to keep the heart side from burning. Just pull them off if its too hot.
Notes
You can protect the heart by covering it in tin foil when you flip the artichokes. This is a great safey mechanism if you are in a hurry and the BBQ has not burned down to coals.