They may look odd, but artichokes can be a delicious appetizer or side dish! Fresh artichokes are bizarre-looking vegetables, and some people wonder, how in the world do you eat them? The artichoke is eaten two ways. Using your teeth, you scrape the flesh from the base of each leaf, and when you are finished removing all the leaves, you have a tender and meaty heart with a mild buttery flavor. Artichokes are nutrient-rich and very low in calories. They are a great appetizer to be shared or a delicious side dish. My favorite way to cook them is a two-step method. First, I boil them to infuse some salt and lemon while they tenderize, then I season and grill them to give them a smoky flavor.
Belle’s Grilled Artichokes
2 large artichokes
1/3 cup lemon juice
2 teaspoons salt
1 tablespoon extra virgin olive oil
1 teaspoon mesquite seasoning (or seasoning of your choice)
Dipping Sauce:
¼ cup mayonnaise
1 tablespoon horseradish (unprepared or creamy)
Trim the artichokes by slicing off most of the stem (I leave about one inch) and cutting off the top 2 inches of the artichoke and the tips of all the leaves. Fill a large pot with water about 1/3 full and bring to a boil. Add the salt and two tablespoons of lemon juice to the water. Place the artichokes stem side down into the pot and pour the rest of the lemon juice evenly over each. Cover the pot, reduce heat to medium, and let them boil for thirty minutes or until the leaves can be pulled out. Drain the artichokes and place them upside down on a cutting board. Slice in half and remove each half’s hair and purple leaves with a spoon. Brush with the oil and sprinkle with the seasoning. On a hot grill, place each half cut side down and cook for several minutes until slightly charred. If you use the oven, place them cut side up on a rimmed baking sheet and broil for 2-4 minutes or until slightly charred. Mix together the dipping sauce and serve.
