Grilled Vegetables
Grilled Artichokes
Grilled artichokes are delicious but they can also be boiled or steamed. Deep fried artichokes are popular in France. Grilled artichoke has attractive grill marks on and this recipe includes a tasty garlic and parsley sauce, which complements the grilled artichoke recipe perfectly.
Some grilled artichoke recipes use different sauces. You can serve grilled artichokes as an appetizer or as a side dish. A lot of people do not buy artichokes because they have to be prepared but you will see from this recipe that artichokes are simple to prepare.
Grilled Artichokes with a Garlic and Parsley Sauce
Ingredients -
6 fresh artichokes
3 tablespoons freshly chopped flat leaf parsley
2 halved lemons plus 1/3 cup freshly squeezed lemon juice
Salt and freshly ground black pepper
1 teaspoon minced garlic
½ cup extra virgin olive oil
Preparation:
Preheat the grill to medium high.
Trim the stem from the artichokes to an inch long then bend back and break off the dark, outer leaves. Cut the artichoke tops with a serrated knife and peel the dark green parts from the stem and base with a vegetable peeler. Half the artichokes and remove the purple, prickly leaves from the centers with a small knife.
Place the prepared artichokes into a bowl of cold water and squeeze the lemon halves into the water. Continue with the rest of the artichokes. Drain them and boil them in salted water until tender but al dente. This will take about 12 minutes.
Drain the artichokes and place them on the grill. Cook for about 10 minutes, until lightly charred and tender.
Turn them occasionally.
Add the rest of the lemon juice (1/3 cup), garlic, parsley, salt and pepper to taste. Drizzle in the olive oil slowly. Serve the artichokes hot, drizzled with the sauce.
(Serves 6)
A picture of a our grilled artichokes recipe served with a garlic and parsley sauce . Grilled artichokes is a wonderful way to prepare this vegetable that is not a common place vegetable at the dinner table but after having them grilled you may change your mind on that.
