May 14, 2013
Grilled Artichokes with Rosemary Oil
4 large artichokes
1/4 olive oil
1 tablespoon chopped fresh rosemary
salt and pepper
Prep a large pot with about 1 inch of water on the bottom.
Trim the artichokes by snipping the pointy ends off the leaves, and cutting off the top inch or so. Cut off about a 1/4 of an inch on the bottom stem and peel away any spots. Remove any leaves that don't look so great. Slice the artichokes down the middle, and scoop out the purple/hairy part of the artichoke. While doing all this trimming, rub the artichoke with lemon to avoid it turning brown (some brown is inevitable here though).
Place the sliced and prepped artichokes in the pot and cover, bringing to a boil. Turn the heat down and steam for about 10-15 minutes. The time here depends on how big the artichokes are, but your goal is not cook them as completely as you were serving them straight out of the pot. While the artichokes are cooking, combine the olive oil and rosemary and microwave for about 30 seconds (till warmed). Set aside allowing the oil to steep in the herbs.
When the artichokes are ready (you can insert a fork easily into the stem and the leaves come off pretty easily), remove them from the pot. Rub each artichoke with the rosemary oil (making sure that the inside is especially well coated.) Salt and pepper each artichoke well.
On a high grill over the flame, grill the artichokes inside down for about 5 minutes, or until they have a nice amount of char on them. Serve immediately, or warm, or even cold. They are delicious any temperature!