I first enjoyed grilled artichokes at Houston’s Restaurant in Bethesda, MD. They were so delicious and certainly a healthier version from my childhood favorite that were stuffed with hollandaise sauce.
Growing up with a chef-mother was always interesting. It wasn’t unusual to be served Beef Wellington on a Tuesday, or lift a pot lid on duck l’orange in-the-making on a Saturday afternoon. Then there was that scratch made custard. All yummy. When I was a kid, artichokes were a regular staple at Springtime supper.
Grilled artichokes require some extra preparation, as a result, I only make these on holidays or weekends. Artichokes are not difficult to prepare or grill, and they are always a big hit.
You can serve grilled artichokes with dipping sauce or you can marinate them in the dipping sauce for a couple of hours before you put them on the grill. I experiment with this recipe all the time. The most important tip is to avoid burning them. I use the “ConvEGGtor” on our “Green Egg” so that the artichokes don’t ignite when I place them on the grill. I like a little bit of charcoal, but not too much. Charcoal is not good for your health.
Preparing the Grilled Artichokes
- Get started by snipping off the sharp leaf edges of the outside of the choke (see top photo).
- (You do this so that you won’t get cut when you eat the meat from the leaves)
- Cut a straight edge across the top of the choke. (It looks neater)
- Boil a large pot of water and drop the whole artichoke into the water
- Allow to boil for 20-30 minutes (less time for smaller artichokes, more time for larger).
- Remove the artichokes from the water and place into a bowl of ice water.
- When cool, Cut the choke in half (image just above) and remove the “choke”
Rinse and dry the de-choked half-artichokes.
Sprinkle a generous amount of olive oil and salt and pepper, both front and back.
Place on grill just long enough to get “grill marks” and a little bit of smokey flavor on both sides. Serve warm with our Thai Honey Vinaigrette as dipping sauce or try our Honey Vinaigrette if you prefer
Thai Honey Vinaigrette
- 3/4 c olive oil
- 1/4 c apple cider vinegar
- 1/4 c freshly-squeezed lemon juice
- 1/4 c Waxing Kara Honey
- 1 tbsp. sriracha sauce
- 1 tsp. soy sauce
- 3 roasted garlic cloves peeled
- 1 tsp. fresh ground ginger root
- dash black pepper
Combine all ingredients in glass bowl
Whisk until emulsified
Provide as dipping sauce for artichokes after grilling
If you decide to try this project, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!