According to the calendar, it’s the first day of Spring, but it sure still feels like winter outside here in central New Jersey. Patches of snow are scattered across my lawn from the last storm and even more snow is forecast for our region today.
But if Mother Nature isn’t cooperating, signs of Spring are abundant at the grocery store – from the first fava beans to these baby artichokes that I couldn’t resist.
I’ve made stuffed artichokes and posted the recipe for them before, as my mother-in-law taught me years ago. But I’d never grilled artichokes the way my blogger buddy Marie does. Until now, that is.
They’re a snap to make, but they do need to be boiled first before putting on the grill (or grill pan, in this case.)
Just square off the tops and plunk them into boiling water for 1/2 hour to 45 minutes. Test with a knife and if they offer no resistance, they’re done. Drain and cool, then cut in half and scoop out the small choke in the middle.
Drizzle them with olive oil, and sprinkle with salt, pepper, some minced garlic, parmesan cheese (or Romano) and minced parsley. Toss in a bowl to coat.
Then place on a grill pan that’s heated on high heat and brushed with olive oil.
After a few minutes, they should have nice grill marks, so flip on the other side and let them heat another few minutes until thoroughly heated through.
Serve as a side dish, or as a first course, or even as appetizers with drinks. Have a side dish ready for the inedible part of the leaves.
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Grilled Baby Artichokes
Trim the top of the artichokes and boil for 1/2 hour to 45 minutes, until tender. Remove and cool, then cut out the hairy choke in the middle. Place the artichoke halves in a bowl and drizzle with olive oil. To the bowl, add salt and pepper to taste, minced garlic, minced parsley and some parmesan cheese (or Romano cheese). Toss everything together and grill on high heat for a few minutes on one side, then flip and grill the second side for a few minutes.