We've been eating at a place near us that serves a grilled artichoke with butter, lemon, and pepper. They halve the artichoke, dig out the choke, and grill the rest. It's amazing, but you have to grill it longer than you think you should. The last one I had, one small blackened leaf near the base was still glowing red.
June 18, 2004 9:23 AM
Meg, they look really yummy!! I (the pleb that I am) usually boil the babies and just put olive oil on them after that... I shall follow the great Meg's advice from now on!
June 18, 2004 9:36 AM
Barrett - I think if I can find some of the small Italian artichokes I may try grilling them. It does sound very good...especially as it still involves drizzling lemon butter over them when they are done!
Owen - I'll try to have you over to try them before the asparagus season is over! I have been wanting to try this for years, but the problem is that my grill pan is round, so I figured it would be awkward fitting the spears on it. On the grill, you get real flames and no space problems!
Meg in Paris |
June 21, 2004 5:38 AM
If you do not have a grill pan, try making an asparagus-sized rectagular pan out of several sheets of foil. And if you are out of parmesan cheese, try a simple grinding of coarse sea salt and a sprinkling of black sesame seeds!
You can also par-boil artichokes before putting on the grill, they cook way faster. Brush with olive oil before grilling.
Rebecca in Tucson |
August 22, 2005 10:22 PM
After sprinkling the parmesan, try a splash of balsamic vinegar - yum!
Steph in New Zealand |
October 31, 2005 4:38 PM
How about using one of those long-handles, 2-sided baskets that you can just flip over? Has anyone tried that? I have some with various sized woven wire...
March 15, 2007 8:22 AM
March 15, 2007 8:31 AM
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