Directions: |
Directions:Put the oil in a bowl. Press or mince the garlic and add to the oil along with the other ingredients. For the herb, which really is optional, I use thyme or marjoram or a combination. Be sure to mince it fine.
Cut off the artichoke stems flush with the base. Cut off the upper third of the artichokes. Split the artichokes in half top to bottom. Lay each artichoke half flat on a cutting board and press with your palm to spread the leaves a bit.
Hold the artichoke upright in one hand and dip the fingers of the other hand in the oil, scooping a little to get some of the garlic and spices. Rub the oil between the leaves of the artichoke, working from outside to inside and also rub it over the cut side. You will need to re-wet your fingers. You should use most of the oil. Note that the seasonings from the middle to about 2/3 of the way to the outside give the most flavor.
Prepare a grill (gas is easiest) for direct heat on low. Temp at the grate of maybe 300 degrees would be good. Oil the grate with non-stick spray.
Place the chokes cut side down and grill, turning over every ten minutes or until a knife point easily slides into the stem end. This may take as much as an hour. You can close the lid on the grill, but mine gets too hot, so I often leave it open and just lay a sheet of foil loosely on top of the artichokes.
Some burned outer leaves are to be expected, but the inner leaves will be tender and delicious. Serve with Curry Mayonaisse. |
This recipe for Grilled Artichokes is from