Grilled artichokes are an excellent choice for anyone who wants to prepare a slightly different vegetable side dish or appetizer. At first glance, preparing artichokes may seem somewhat more demanding, as they need to be cleaned and usually pre-cooked before grilling. Once you master a few basic steps, however, the preparation is no longer complicated. On the grill, artichokes develop pleasantly charred edges, a slightly smoky flavor and a tender center. Lemon, garlic and olive oil create a simple combination that nicely enhances their distinctive taste. You only need a few ingredients for this recipe, and the total preparation time is around 35 minutes.
Which Artichokes Should You Choose?
For grilling, choose fresh and firm artichokes. When you pick one up, it should feel fairly heavy for its size. The leaves should be firm and tightly packed, without larger dry or wilted areas. A few small spots on the outer leaves do not necessarily mean that the artichoke is unusable, but avoid those that feel soft and dried out. Smaller artichokes usually have more tender leaves and a less fibrous center, making them particularly suitable for grilling. Larger ones give you a bigger heart, but they require a little more cleaning.
What Do You Need for Grilled Artichokes?
For four people, you will need two large artichokes, one lemon, four cloves of garlic, 120 ml of olive oil, one teaspoon of salt and half a teaspoon of freshly ground black pepper. Lemon is not only used as a seasoning here. Once you cut an artichoke, the cut surface quickly starts to darken. Rubbing it with lemon juice or placing it in lemon water will prevent or significantly slow down browning. Garlic and olive oil form the base of the marinade. If you want to add a little more variety to the flavor, you can also include fresh parsley, mint, chili or a few capers. Artichokes also pair very well with Parmesan.
How to Clean Artichokes?
Cleaning is the most important part of the preparation. First, prepare a large bowl of cold water and squeeze the juice from one quarter of the lemon into it. Cut off the artichoke stem. If the stem is still fresh enough, there is no need to throw it away. Remove the fibrous outer part and keep the lighter inner part for use. Then cut off about one centimeter from the top of the artichoke. The tough outer leaves can be removed by hand or cut off with a knife. With young artichokes, you will need to remove fewer leaves, while older ones require a little more work. Cut the artichoke in half lengthwise. Immediately rub the cut surface with lemon and place the halves in the prepared lemon water. This will help them retain their attractive light color.
When you cut the artichoke open, you will notice a softer central section inside, with fine fibrous or hairy strands above it. This part is often referred to as the artichoke choke. With larger artichokes, it should be removed because it is tough and unpleasant to eat. The easiest way to remove it is with a small spoon or knife. Be careful not to remove too much of the flesh. The best part of the artichoke is the heart, or the fleshy base, so you want to preserve as much of it as possible.
Cook the Artichokes Before Grilling
Raw artichokes would take quite a long time to cook on the grill, and the outside could become too well done before the inside turns tender. It therefore makes sense to cook them partially beforehand. Bring a large pot of water to a boil and add the cleaned artichoke halves. Cook them for about 15 to 20 minutes. The exact time depends on their size. Larger artichokes may need a little longer. They are ready when you can easily pull out one of the inner leaves. Remove them from the water, drain well and dry them thoroughly. Before placing them on the grill, they should be as dry as possible so they brown nicely. It is best to use a stainless steel pot or another suitable material for cooking. Aluminum cookware is not the best choice, as a reaction with the artichokes can darken both the cookware and the vegetables.
Prepare the Garlic and Lemon Mixture
While the artichokes are cooking, prepare the dressing. Squeeze the remaining lemon and mix the juice with the olive oil. Add the finely chopped garlic cloves, salt and freshly ground black pepper. Mix everything well. Use part of the mixture before and during grilling, and save some for serving. If you want a more herb-forward version, add chopped parsley or mint. Both herbs pair very nicely with artichokes. For a slightly stronger flavor, you can also add a little chili.
Grilling the Artichokes
Preheat the grill to around 240 °C, or to medium-high heat. Brush the artichokes with the prepared olive oil, lemon and garlic mixture. Place them directly on the hot grill grate. Turn them several times during grilling, brushing them with the oil mixture each time. Since they have already been pre-cooked, they do not need to spend long on the grill. Usually, around 6 to 10 minutes is enough. Pay particular attention to the edges of the leaves. When they are nicely browned and slightly blackened in places, it is time to remove the artichokes from the grill. There is no need to wait until the entire surface becomes dark. The goal is a nicely grilled exterior while the center remains tender and juicy.
Grilled Artichokes with Salsa Verde
If you want a slightly more interesting version, you can prepare a green salsa instead of the simple garlic dressing. Mix fresh mint, parsley, finely chopped chili, capers, garlic, a little Dijon mustard, lemon juice and olive oil. For a more pronounced flavor, you can also add two chopped anchovy fillets. They are not meant to make the salsa taste strongly of fish, but rather to add extra saltiness and depth. Pour the salsa over the hot artichokes immediately after removing them from the grill. This allows the sauce to cling to the surface and combine nicely with the hot vegetables.
You Can Also Prepare Artichokes with Parmesan
The Parmesan version is also very simple. Clean young artichokes thoroughly, cut them in half and pre-cook them in water with lemon. Then grill them for around 5 to 7 minutes. Once they are nicely browned, sprinkle them with grated Parmesan. The heat will melt the cheese slightly, and together with the olive oil it will create a delicious coating. Serve them with mashed potatoes, a fresh salad or a piece of crusty bread.
How Do You Eat Artichokes?
Eating a whole artichoke is different from eating most other vegetables. Pull off the outer leaves one at a time. Dip the fleshy bottom part of the leaf into the sauce and scrape off the flesh with your teeth. Discard the tougher part of the leaf. Once you reach the center, remove the small fibrous parts to get to the artichoke heart. This is the meatiest and most prized part and can be eaten whole. If you prepare the artichokes cut in half and remove the fibrous center before grilling, they are even easier to eat. These halves can be served without difficulty as an appetizer or side dish.
Artichokes have a distinctive flavor that can be slightly bitter, which is why they pair particularly well with lemon, garlic, olive oil and fresh herbs. You can serve them with fish or grilled meat, but they are also excellent as a vegetable dish on their own. For a simple meal, add fresh bread and a bowl of salad. If you are preparing a Mediterranean-style feast, you can serve them together with other grilled vegetables, cheese and olive oil.
Prepare Artichokes Directly on a Flamula Electric Grill
Once the artichokes have become tender from the pre-cooking, an electric grill is an excellent solution for quickly finishing them. The high temperature creates nicely charred edges without requiring a long cooking time in the oven or on a traditional grill. Flamula electric grills can be used to prepare artichokes, vegetables, fish and other dishes where you want quick and even cooking. Brush the artichokes with lemon, garlic and olive oil, place them on the preheated grill and within just a few minutes you will have a tender center and nicely grilled edges. If you want to prepare something different from the usual meat on the grill, artichokes are definitely worth trying. All you need are fresh artichokes, some lemon, garlic and good olive oil – the grill takes care of the rest.
