If there is one thing I love to do when the weather is nice, it's round up some friends and enjoy good food and a drink (or two) on a patio where we can enjoy the gorgeous weather that Southern California is known for. Recently, Jax and I did just that with a couple friends and one of the dishes we had the pleasure of feasting on was grilled artichoke. Now, I've only had artichoke boiled and am pretty neutral on that experience....not bad, but not great. I think dipping it in butter was the only part I got excited about, which, let's be honest, is not friendly to the waistline. Enter grilled artichoke. Mind blown. This was no longer just another green vegetable. With hidden flavors unlocked from the grilling, it was suddenly something with potential! So, of course, one of my feasting friends (who is brilliant in the kitchen) and I set out to recreate this experience at home...
juice from 1 lemon
3/4 C. extra virgin olive oil
4 garlic cloves, chopped
salt and pepper to taste
Bring a pot of water to a boil. Cut off the stems of the artichokes and then cut them in half lengthwise. Place them in the boiling water for 15 minutes. While they are cooking, mix together lemon juice, olive oil, garlic, salt and pepper. Preheat your grill if necessary. Once the artichokes have boiled for 15 minutes, pull them out and give them a good dunking in the olive oil mixture (originally we were going to baste, but dunking them is so much more fun). Place them on the grill over medium-high heat (we used direct heat). Continue turning and basting and turning and basting for a good 10-15 minutes until the artichoke gets deliciously charred looking. Use the leftover olive oil mixture for dipping purposes because it's infinitely better than the standard butter or mayo that I know we were all settling with in the days of boiled artichoke. Thankfully, those days are over.