On the way back from Guido’s extraordinary garden, I stopped at the market for a chicken. But what caught my eye was the artichokes for 50 cents a piece. I picked up 4 and had visions of a summer delight.
Grilled artichokes, for me it conjures an image of cobblestone streets and ancient stone houses, grizzled old men and women whose lives you can read in their weathered faces. Simple food, fresh in from the fields, a crusty bread and wine from the grapes down the road. Oh, where was I? Right, in the suburbs of Chicago. Sigh…..
But I can still have grilled artichokes. So here they are:
For the sauce (adapted from epicurious.com)
1/2 cup (125 ml) mayonnaise
3 Tablespoons (45 ml) Worcestershire sauce
2 Tablespoons (30 ml) olive oil
2 Tablespoons (30 ml) sesame oil
1 1/2 Tablespoons (22 ml) honey
big splash lemon juice
3/4 teaspoon (4 ml) salt
Mix all together in a bowl and refrigerate
For the artichokes
4 artichokes trimmed
1/2 cup (125 ml) olive oil
2 cloves garlic minced
- Combine olive oil and minced garlic – set aside
- Fill a big pot with water, add a generous 1/2 cup lemon juice
- Trim the artichokes, cutting off the top 1/4 and trimming the pointy leaves with kitchen shears.
- Put trimmed artichokes in lemon-watered pot
- When finished with all the artichokes, drain all but the last 1″ of water in the pot, remove the chokes, place a steamer insert, put the chokes back in, cover the pot with a lid, bring to a boil and steam for 10 minutes.
- Cut into halves, then quarters. Use a spoon to remove the choke, it’s the feathery bits above the top of the stem (the heart). Discard the choke.
- Finish cleaning all the artichokes.
- Prepare a grill to medium high heat. For the best flavor, I’d use lump wood charcoal, but as it was 95F out, I opted for just using the handy propane grill.
- Put the artichokes on the grill and brush with the prepared garlic olive oil.
Until next time, Eat Well & Keep Digging!