Wednesday, April 28, 2010
One of the many things I love about living in NYC is the abundance of wonderful Italian food import stores, such as Caputo's and DiPaulo's. I just love tasting and perusing the different cured meats, cheeses and olives. One of my favorite things to pick up are the grilled artichokes. But they don't come cheap. They usually cost at least triple the price of whole, fresh artichokes. So, why not grill up these little guys ourselves, save some dough and cut way back on fossil fuel expenditures it takes to ship them overseas? It is actually not difficult to make them ourselves and they come out just as wonderfully delicious.
Since I live in an apartment in Brooklyn, and am not fortunate enough to have outdoor space and grill, I opted to broil the artichokes instead of grilling them. They still come out charred and crisp in spots. If you have an outdoor grill, feel free to throw your quartered artichokes on the grill instead of under the broiler. Either way, you can't loose.
For tips on buying and cleaning artichokes, please see yesterdays post on Caper Stuffed Steamed Artichokes.
2 globe artichokes
2 tablespoons olive oil, plus extra for drizzling
1 tablespoon fresh lemon juice
salt & pepper
Cut off top third of artichoke. Trim the stem to about 1 1/2" and peel the outer layer of the stem with a vegetable peeler. Using kitchen shears, snip off the prickly top part of the leaves and discard. Bring a large pot of salted water to a boil. Immerse artichokes in the boiling water and place another heavy bottomed pot on top of the artichokes to keep them completely covered in water. Boil about 20 minutes, or until you can easily pierce the artichoke heart with a sharp knife. Remove artichokes and drain upside down in a colander until cool enough to handle. Whisk together olive oil, lemon juice and salt and pepper to taste in a small bowl. Remove any outer leaves that are too fiberous to eat. Quarter artichokes and gently scoop out the fuzz and the small purple leaves. Brush quarters with olive oil lemon juice mixture. Place artichoke quarters under the broiler and cook, flipping once, until slightly charred. To serve, drizzle with a little more olive oil.