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If you use baby artichokes, you can eat the whole thing - but you should remove the outer layer of bracts first (as if you were planning to make fried artichoke hearts which would be another article). So, remove the outer bracts first leaving only the tender ones and steam, cut, clean, grill, eat.
On the indoor grill, you can try keeping the grill open and grilling them like that. Times will vary depending on the power of your electric grill.
Have fun with it!
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I did try the George Foreman method (don't have a grill, can't use one at my apartment easily) -- I would suggest maybe extending the cooking time beyond the 10 min (flip) 5 min for the electric option. My 'choke was cooked well enough, but didn't get the blackened, grilled flavor or look.
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Will have to try the broiler next time.
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Also did a variation on the sauce -- yogurt with dijon mustard, a little worcestershire, and some "cajun" spices. Was quite good...and just so this doesn't start a "healthy" war ;) -- I hate mayo.
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This artichoke recipe looks like something I can do, unique in comparison to the other artichoke links I found.
I bought an artichoke today and I'd be cooking it right now if I had some veggie mayo. Any other dips that are easy and vegetarian?
Thanks again!
Tahnks again for a good reciept
1/2 tsp salt, 1/4 tsp black pepper, mixed in 2 tbs lemon juice. A tsp drop of light mayo in the dip, on the side. Dip the artichoke leaf in the mixture with a light drag on the mayo to eat.
This dip works also very well with steamed crab!
May I thank you for your unique and detailed recipies. Step by step is the best, and you do not assume the reader" knows all about the subject"
A Grandma
I'm going to try it anyway-- fab something together with a foil pan, my steamer basket, and I think I have a spare foil cake-pan which, filled with water, should survive the burner just fine.
Excellent website and instructions on grilling artichokes. Our fave restaurant, The Rutherford Grill in California Wine country does a great job w/ these and we've been meaning replicate their efforts. The pictures, instructions, and anatomy lesson were excellent. My wife is a mechanical engineer and loved your site. We use mayo w/ a little soy sauce as our EZ dipping sauce. Keep up the excellent work and we'll be visiting your site often.
Mahalo,
Al Lim :)
(I used a olive oil,lemon juice,garlic,fresh oregano and balsamic vinegar marinade on the steamed artichokes prior to grilling.)
Love artichoke. Eat them any which way I can. simple dipping sauce, garlic pressed or finely chopped, lemon juice or balsamic vinegar and olive oil, salt to taste.
You can wrap the artichokes in aluminum foil and drizzle them with oil etc. and then put them standing up on the grill or in hot oven about 20 minutes.
You can cut them in half and in water microwave them covered for about 10 minutes on high, until fork pressed into base comes out tender feeling.
Enjoy.
In any event, I tried to replicate the process on my gas grill and discovered a few things. First, we cut the artichokes prior to steaming them. Bad idea. Second, we steamed the artichokes for 1 hour. Also not a good idea. The result was 1/2 the leaves falling off and through the grill. And the smoke flavor wasn't there.
Now that I have read your recipe and saw some of the posts, I try it again. BTW, I'm also trying to duplicate their corn bread recipe as well, but that has proven to be a little harder to find!
For anyone interested in growing artichokes - it is very easy to do.
We've been growing 3 artichoke plants in our front yard since Spring, and they've been incredibly easy to grow. We bought them small from a nursery & they're been very low maintenance. The plants look very cool aesthetically too!
Each plant has so far yielded 1-2 large ("crown"?) artichokes, and 10-15 smaller artichokes of various sizes. We've already eaten the large ones, but we're now letting the smaller ones continue to grow to see how large they'll get (but not letting them get to flower).
We're harvesting a few different sizes today & will try out your grilling instructions tonight. Thanks for the tips on how to eat different sizes!
PS - For a dip we've always used: 1 tsp mayo, 1/2 tsp lemon juice, and 2 dashes of Lemon Pepper... sometimes also a dash of cayenne pepper for zest.
We have artichokes quite often though and just use a quick-lazy method that works for us. Even the prep is done lazy-way.
...rinse artichokes to remove any dust/spray/etc
...if stems are long enough to bother with, peel outer covering with a veg. peeler, then cut stems flat to bottoms
(..I don't cut off any of the leaf tips, etc, since they don't bother me)
...turn artichoke(s) upside down (slightly askew okay) and place in a microwave-safe bowl/container (if I'm making two, I'll use a rectangular Pyrex dish)...drape artichokes lightly with piece of dry-wax paper (or waxed paper, plastic wrap, etc)
...microwave on High about 5-15 min depending on number/size, or till a fork or knife tip can be easily pushed into the upturned artichoke bottom
...serve with lemon butter for dipping
...remove outer leaves one at a time, dip/scrape with teeth
...remove thinner and softer inner leaves a few at a time, dip/bite off
...scrape choke off with sharp tablespoon, etc
...chop up bare bottom and dip/eat
As mentioned, I don't have a problem removing the leaves with sharp tips attached to dip and eat--guess I just grab them lower down, etc. (If I did have to snip off all those tips, suspect we wouldn't eat artichokes as often and I'd miss that!)
:D