I’m about to show you the way to my heart.
How to grill artichokes
Artichokes are one of the first foods that the pilot and I prepared to accompany our dinners. When we first started dating, money was tight, so instead of eating out, we’d share a yellowfin tuna steak and cook two artichoke hearts for a fancy dinner at home. The Pilot is a kind of king of artichokes and, over time, he has shared the method to cook them perfectly. They may look like an intimidating vegetable (for goodness’ sake, they’re covered in battle spears), but they’re an easy-to-prepare, nutrient-dense side dish.
Here you have the artichoke recipe step by step!
How to prepare artichokes
Artichokes need a little trimming before cooking. You will remove the artichoke leaves, trim the top and stem, and remove the chokes.
After trimming, place the artichokes in a bowl of cold water with a splash of lemon juice to prevent browning. You can also rub lemon juice on the cut areas of each artichoke, but I find it much easier to soak them in lemon water.
Now it’s time to cook them!
How to cook artichokes
You will boil the artichokes for 20-30 minutes or until tender. Alternatively, you can steam the artichokes for 20 minutes. Check for doneness by piercing the stem of one with a fork to see if it goes through easily.
Once they’re ready, you’ll have the option of eating them like this, sprinkled with salt and pepper, or roasting them cut side down. Lightly charred roasted artichokes are next level delicious! Either way, they’ll be amazing with whatever sauce you choose (see options in the recipe below).
artichoke sauce
There are several tasty sauces that pair very well with artichokes. My favorites are:
- Melted butter with chives
- dress as a goddess
- Mayo with a squeeze of lemon
- Sriracha Lemon Yogurt Sauce (1 container plain yogurt, 1-2 teaspoons Sriracha, and a splash of lemon juice)
Amazing artichokes
- 2 artichokes
- 2 lemons
- 1 bay leaf
- sea salt
- olive oil
- garlic (optional)
- dipping sauces (ideas to follow)
- Cut off the top of the choke and also 1/2 to 1 inch of the stem. Remove any outer leaves that appear bruised or misshapen.
- Place the artichokes in a bowl of cold water with a splash of lemon juice to prevent them from browning.
- Bring a large pot of water to boil.
- Add half a lemon, a bay leaf and 1/2 teaspoon salt.
- Put the artichokes in the pot, cover and let boil for 20-30 minutes, depending on the size. Make sure all parts of the artichoke are boiled, so you may need to stir them well from time to time.
- To check if the artichoke is cooked, remove it from the boiling water and gently prick the stem with a fork. If it passes easily, you are GTG. Any resistance and the artichoke will return to the pot for 5 minutes before checking again.
- Once the artichoke is completely cooked, you can stop here and prepare the dipping sauce. If you have the grill heated, you can take it to the extreme by removing the artichokes, gently patting them dry, and cutting them in half before topping them with a little olive oil or butter.
- Grill over high heat for about 5 minutes (until nicely charred) and sprinkle with sea salt.
Grades
- Serve with the dipping sauce of your choice!
- -Melted butter with chives
- -Dress as a goddess
- -Mayonnaise with a splash of lemon
- -Lemon and yogurt sauce with sriracha (1 container of natural yogurt, 1-2 teaspoons of sriracha and a splash of lemon juice)
I hope you enjoy it! <3
Artichoke fans: yes or no? Favorite dipping sauce?
For more ways to enjoy artichokes, check out my Kale and Artichoke Dip and this amazing Spring Quinoa Salad with Artichokes, Feta Cheese, and Asparagus.
Any vegetables you despise or have wanted to try? I’ve never liked raw celery, but for some reason I suddenly don’t care for it in green juices.
I hope you have a great day!
xo
gina
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