Wednesday, September 5, 2012

Grilled Artichoke. Seriously! Grilled artichoke!

Yesterday I left you with a bit of a cliff hanger regarding this picture....  

So, I've got to know.  Did you lose sleep or do you have no clue what I am talking about?  If not, read yesterday's blog post.  Grilled leeks will change your life.  For the better, of course.

And that mystery vegetable that is boiling with the leeks is artichoke.  And you can grill artichoke too.  Incredible, isn't it?  Goose-bump worthy.

Here's how you do it.

Grilled Artichoke

  • artichoke (I only did one, major mistake, I should have done 5).
  • olive oil
  • garlic, minced
  • fresh grated parmesan and romano cheese  
  • sea salt

1.  Cut the artichoke into 4 quarters.  (Is that redundant?  4 quarters?  I could have just said quarters, right?)
2.  Boil until tender, about 10 minutes.
3.  If you're smart, let them cool completely.  Once cooled, remove the choke (inner part) and any hard, prickly outer leaves.
4.  Drizzle with olive oil.  
5.  Stuff grated cheeses and minced garlic in between the leaves (this step is important, it's messy, but very important!)
6.  Sprinkle with sea salt.
7.  Grill each side, about 5 minutes, until cheese is brown and crusty.

Here's your artichoke.

Cut it in half.  Then cut each half in half.  That way you will have quarters.

Boil for about 10 minutes, until tender.

Pull out the choke and any prickly leaves.

Drizzle with oil.

Sprinkle with cheese and garlic.  Make sure you get in between the leaves with the cheese and garlic.

Toss these babies on the grill.  Laugh at the neighbor when he teases you to step away from the grill.  Pity the families that think only men can grill.

After cheese is brown and crispy, these are ready to eat.  

These are delish.  They got 2 thumbs up from Mr. McGhee and the minis.  If you want to be amazing like me, serve them with the grilled leeks and my new favorite chicken dish (details coming soon......)