We've offered ideas in the past for eating artichokes while they're in season. Faith showed us how to cook them in the slow cooker, and we gave you three ways to stuff them, which is one of our favorite vegetarian meals. Grilling them (which we briefly talked about here) is incredibly easy, and it may make the big, unwieldy artichoke more approachable to a novice.
The first time we had a grilled artichoke, it was at a restaurant, and it was one of those, "Why have we never done this?" moments. The inside of the artichoke takes on a whole new smoky flavor, and the heart gets seasoned (because you cut the artichoke in half before grilling). It's delicious.
Here's how to do it:
-Trim the artichoke as you would for any recipe, removing the toughest, outermost leaves, trimming the top, and snipping off the spiky ends of each leaf.
-Steam or boil the artichokes until tender. Again, follow any recipe for cooking artichokes that we mentioned above.
-Drain the artichokes and cut them in half, lengthwise.
-Scoop out the choke, which will be exposed and visible once you slice open the artichoke.
-Brush the cut surface with olive oil and grill it (a grill pan will work fine, too) just until you get some char marks.
-Drizzle with a vinaigrette or herbed, melted butter.
The recipes pictured above are both great places to start:
• Grilled Artichokes with Olive Oil, Lemon, and Mint, from Bon Appétit
• Grilled Artichokes with Raw Tomato Compote, from Martha Stewart
Related: Grill Tonight: Baby Artichokes with Caper-Mint Sauce
(Images: Mark Thomas for Bon Appétit; MarthaStewart.com)