Chili Pepper and Parsley Grilled Artichokes

It was a huge treat to have artichokes when I was little.  My mom would steam them on the stove and we would eat the leaves dipped in liberal amounts of melted lemon butter.  Today, things haven’t changed much.  It’s still a big treat to have artichokes and now in season, they’re super affordable.  This whole dish cost me less then $8.00!

Jujus and I are consistently experimenting.  Sometimes we find there is no improving on traditional recipes.  We whole heartedly agree though, after having grilled artichokes we can’t see steaming them ever again.

Taking Giada De Laurenti’s Grilled Artichoke recipe, we’ve turned it into our own, upping the spices and adding a finishing heat with red pepper flakes.  You can serve it as a side dish, but it’s certainly worthy of being the main event.

Chili Pepper and Parsley Grilled Artichokes
Serves 4

2 large artichokes
2 lemons
5 cloves garlic, minced
½ cup parsley, finely chopped
7 TBS olive oil
1 tsp red pepper flakes, ground
Salt and Pepper

Preheat grill.

Trim artichoke stems to 1 inch.  Wash artichokes by dunking them leaf side first into a bowl of cold water.

Stand artichokes on leaf end and slice through the stem and the body, cutting artichoke in half.  Rest halves leaf side up and cut in half through stem once again.  Flip quarters and remove insides of artichokes, including the prickly purple leaves.

Fill a large bowl with cold water and the juice of ½ a lemon.  Drop in artichokes to soak while bringing a large pot of salted water to a boil.  Add drained artichokes to boiling water.

Return water to a simmer, and cover for 10 minutes.

While artichokes are cooking, zest one lemon.  Combine zest, the juice of the remaining lemon, garlic, parsley, olive oil, red pepper and salt and pepper in a small bowl.

Remove artichokes from the water and baste thoroughly with olive oil mixture.

Place artichokes on grill leaf side down over medium heat.  Cook for five minutes and flip.  Baste and cook for another 3 minutes.

Remove from grill and serve with remaining olive oil mixture for dipping.

Note on buying artichokes: The leaves should be close together.  When the body of the artichoke is squeezed gently it should squeak.  The final test is breaking a leaf near the base of the artichoke.  It should be tender crisp and break with a clean snapping sound.Recipe in print-friendly format

About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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