Saturday, May 19, 2012

Grilled Artichokes ala Jules

Grilled Artichokes ala Jules by annbumbly
Fresh off the grill
photo courtesy of Julie 

Of late, our Whole Foods Market has had the most beautiful - and ginormous - artichokes. They're called ~long-stem artichokes~; something I'd never heard of or had seen. They were also on sale (hate paying $4.00++ for them), so I picked some up for our din-din. Steamed them the old fashioned fat-filled way (because of the butter, people, the butter, not the artichoke), and they were delicious. And so huge, they were shared and we all had more than enough to satisfy our bellies.

Of course, cousin Jules had to have her way with the long-stem 'chokes she bought. Needless to say, she created another culinary masterpiece (she's good at that). They were over-the-top delicious! And on top of that? They were healthy! Whoda thunk an artichoke could actually not be drowned in butter or hollandaise and still be delicious??

The T'nG:

long-stem artichokes (regular ones will do as well)
olive oil
lemon juice
lemon zest
fresh ground black pepper
salt to taste
shredded romano/parmesan cheese

Steam/boil the artichokes until just done. (Julie cut off the long stems, trimmed off the tough outer layers with a vegetable peeler and steamed them along with the whole artichokes.) Let them cool enough so you can handle them without burning the heck out of yourself. When cool, cut the artichokes in half. With a knife and spoon remove the choke (the inedible fibrous middle of the artichoke). In a separate bowl, mix together the olive oil, lemon juice and zest, pepper, salt and the parmesan cheese (amounts are up to you - yup, a T'nG at its finest!). Brush the mixture all over the halved 'chokes being sure to get marinade between the leaves. When you're ready, heat the grill to a high heat. Place the artichoke halves on the grill, cut side down. Grill until it's beginning to brown (see above), turn over, sprinkle the top with the cheese, close the grill and cook until cheese is beginning to melt and the bottom is beginning to brown. Serve hot off the grill or at room temperature. If there are leftovers (doubtful) rewarm them in the oven.


'till we feast again!

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