Artichokes are one of my favorite vegetables, running neck and neck with asparagus. When baby artichokes start appearing in stores in the spring, I do a little happy dance. Usually not in the store, but I have been known to shimmy a teeny bit.
Baby artichokes are easy to prep, as they have not developed the hairy choke found in the center of fully grown artichokes. All you have to do is trim the bottom of the stem and the top of the artichoke, and you are done. Baby artichokes are wonderful steamed, braised, breaded and fried or grilled. Serve them with mayo, melted butter or just as they are.
- 2 pounds baby artichokes
- 1/3 – 1/2 cup olive oil
- sea salt
- black pepper
In a large pot of boiling, salted water blanch the artichokes until just tender, about 5 minutes.
Drain the artichokes well, then place into a large bowl. Pour the olive oil over the artichokes and season to taste with salt and pepper.
Place the artichoke halves cut side down onto the BBQ or gas grill. Grill over high heat for 3-4 minutes, then turn over and grill for an additional minute or two.
Serve the artichokes with melted butter seasoned with garlic and lemon.
Prep time: Cook time: Total time: Yield: 2 pounds
I was in Istanbul recently and saw a guy peeling artichokes so fast it was like theatre! i love artichokes too and it was a treat to see them so skilfully handled.
They’re such beautiful vegetables, aren’t they? That photo of them in the pink bowl is lovely!
It’s such a pity that they are not a popular vegetable in South Africa, because it means you never find them on the shelves. Only tinned ones, and I really dislike using tinned vegetables!