Wednesday, February 16, 2011

Artichokes with Oregano and Salt

My family loves artichokes. I have made this many times for company and they always ask for the recipe. Again, from Weber's Real Grilling.

4 large artichokes
Juice of 1 lemon
1 TBSP extra virgin olive oil
1/2 tsp dried oregano
1/4 tsp granulated garlic
1/4 tsp kosher salt
1/2 C unsalted butter, melted

1. Bring a large pot of salted water to a boil.
2. Cut the stem off each artichoke, leaving about 1/2 inch attached. Peel off the dark outer leaves until you expose the light green, yellowish leaves underneath. Lay each artichoke on its side and cut off the top half so you have just the firm base to work with. Cut each base in half lenghtwise through the stem and drop each half into a large bowl of water mixed with the lemon juice (to prevent discoloration).
3. One at at time, lift the artichokes from the water and use a tsp to scoop out all the fuzzy choke and purplish leaves. Cook the artichokes in the boiling salted water until you can pierce them easily with a knife, 12 to 15 minutes, but DON"T OVERCOOK them or they will fall apart on the grill (I did this the first time). Drain the artichokes in a colander and place in a large bowl. While still warm, add the oil, oregano, granulated garlic, and salt. Toss gently to coat the artichokes. (the artichokes may be made up to this point and refrigerated for up to 4 hours. Bring to room temperature before grilling)
4. Grill the artichokes over direct medium heat until well browned and warm, 4 to 6 minutes, turning once. Serve warm with the butter.

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