Grilled Artichokes with Garlic Butter
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Cuisine
American, Vegetarian
Grilled Artichokes with Garlic Butter
Description
Grilled Artichokes with Garlic Butter begins by trimming and quartering fresh artichokes, removing their prickly centers. They are simmered in water spiked with whole black peppercorns, garlic cloves, lemon juice, and lemon peel to impart gentle flavor and soften them. After draining, the artichoke quarters are seasoned with olive oil, salt, and freshly ground black pepper, then grilled over high heat until grill marks form and a smoky flavor develops.
The garlic lemon butter served alongside combines softened butter with lemon zest, juice, thinly sliced garlic, and fresh thyme. This buttery sauce complements the artichokes’ mild, tender texture with bright citrus and aromatic garlic and herbs. The final presentation can be immediately served or enjoyed at room temperature as a flavorful vegetable side or appetizer.
This recipe highlights the balance of gentle simmering and high-heat grilling, along with the marriage of lemon and garlic flavors in both the cooking liquid and dipping butter, creating a fresh and nuanced preparation of artichokes. It provides a way to enjoy artichokes with enhanced texture and a versatile accompaniment.
Ingredients
- artichokes
- 2 Artichoke large
- 1 tablespoon black peppercorns
- 4 cloves garlic
- 1 lemon halved
- olive oil
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- butter lemon garlic
- ½ cup butter 1 stick
- 2 lemon zested and juiced, plural
- 2 cloves garlic thinly sliced
- ½ teaspoon kosher salt
- Leaves thyme 6-8 sprigs, fresh
Instructions
- For the Artichokes
- With a serrated knife, cut artichokes into quarters and cut sharp tips of leaves off. Scoop out the prickly center part of the artichoke, and discard. Immediately rub the cut side of the artichoke with a lemon half to help avoid yellowing. Place artichokes in a large stockpot filled with cold water.
- Add peppercorns and garlic cloves. Squeeze the juice of the lemon into the water and add the leftover lemon skin/peel to the water. Bring artichokes to a boil, reduce to simmer and cook for 20-25 minutes or until artichoke leaves easily pull from the head and the bottoms of the artichokes are tender.
- Remove from the stock pot and drain.
- Prepare a grill with hot coals or a gas grill over high heat. Drizzle artichokes with olive oil and kosher salt and pepper.
- When grill is hot, place artichokes on grill and cook for 3 minutes each side or until nice grill marks appear. Remove and serve immediately or at room temperature with garlic lemon butter (recipe follows).
- For the Lemon Garlic Butter
- Melt the butter in a small saucepan over low heat. Remove from heat and allow the solids to cool slightly, then skim the fat solids from the clear butter below and discard the solids. Add lemon zest, garlic cloves, kosher salt and fresh thyme and cook on medium until garlic browns slightly and becomes aromatic, about 5 minutes.
- Add lemon juice to butter mixture and mix well.
- Drizzle over artichokes or on the side as a dipping sauce.
User Reviews
Overall Rating
5
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