Grilled Artichokes
One warm spring day while on vacation in Normandy, France, I impulsively bought my first fresh artichokes. Unless you’ve had artichokes before, their foreign exterior can make them seem very intimidating to prepare; but don’t worry, they are surprisingly easy once you get the hang of them. Despite my initial reluctance, it ultimately felt like their beautiful green exteriors were calling to me. I brought them back to the cottage I was staying at and quickly searched for different cooking methods while we fired up the charcoal grill, finally falling on what I describe below. I have bought and prepared artichokes countless times since that day, but I always return to this recipe. These are best-eaten al fresco with friends and family that don’t take table manners too seriously — they aren’t the most graceful vegetables to eat — but will appreciate the delicate sweetness of the artichoke flesh contrasting with the garlicky-sharp herbaceousness of the mayonnaise.
As a side or appetizer for 4
1 large lemon, halved
4 large globe artichokes
2 tbsp mayonnaise (or vegan alternative)
1/2 to 2 cloves of garlic to taste, minced
Approximately 12 basil leaves, finely chopped
Preheat your barbecue or grill pan on high.
Fill a large pot with water. Squeeze half of the lemon into the water before adding the squeezed lemon and a large pinch of salt into the pot.
Keep the unsqueezed half of the lemon on hand. Artichokes brown very quickly (like apples) so to keep them looking nice, every time you make a cut, rub the lemon on the artichoke.
Trim the stems of the artichokes so they are 1 inch long. Rub lemon on the cut portion of the stem. Remove the small, lowermost leaves of the artichokes as these are tough which makes them unpleasant to eat.
Starting from the stem, cut the first artichoke in half, and then rub with lemon. In the centre base of the artichoke is the “choke”, these are inedible so scoop any bits that look like hair out using a spoon that has been rubbed with lemon. If you lose some of the smallest leaves, it’s okay. You’re better off losing a couple of leaves than leaving behind some of the choke.
Add the artichoke immediately into the lemon water. Repeat until all four halves have been cleaned.
Put the pot of water with the artichokes on the stove at high heat. Once it has started boiling, set a timer for 15 minutes.
While the artichokes are cooking, add the mayonnaise, garlic, and basil to a small bowl and mix until combined. Set aside.
Once the 15 minutes are up, strain the artichokes and let them steam dry for 3-5 minutes before placing them on the grill, cut side down. As the artichokes are already fully cooked, the aim here is to add char and flavour. Grill until brown and lightly charred before turning over. When the artichokes are grilled to your preference, transfer them to a platter and serve with the garlic basil mayonnaise.
To eat, peel off one of the outermost leaves, lightly dip the end that was attached to the artichoke into the mayonnaise, and pull the leave between your teeth, scraping off the tender inner flesh. Discard the rest of the leaf. Sometimes, if you haven’t removed enough of the outer leaves, the first few will be a bit tough. Keep going though, as it gets better!
Once you have finished with the leaves, the heart and stem are also edible and very delicious, so don’t be afraid to eat the whole thing!
