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Grilled Baby Artichokes and Chops

Little ChefLittle Chef Posts: 4,725
edited 8:08PM in EggHead Forum
I have been VERY remiss at posting cooks, so I guess between the forum changes, and while I still know how to post pics, I will do so!

Saw some beautiful baby artichokes at the market today, so decided to pick some up....
Here is a reference to size using my thermapen. (I used my paring knife at first, but figured more people could relate to the thermapen... :laugh: )

Cleaned them up...
Blanched, and tossed with some EVOO, Balsamic, S&P, Italian Seasoning

Skewered and ready for the grill...

Getting happy with a couple brined and Jaccard'ed pork chops...

And take a good look....
This was all done with a 400* dome temp! No need to go nuclear with Egg! You can still sear!!

Baby artichokes grilled and ready to go...
These were delicious! Dipped in a bit of Remoulade...

Pork Chop...And I SWEAR, I pulled this at 120*! There is a TON to be said for carry over cooking!!

If you find your meat overcooked, pull it sooner than you expect you should!!


Hope you enjoyed, and thanks for looking!


  • Harleydog77Harleydog77 Posts: 217
    That looks awesome!!! I would love to try baby artichokes like that!
  • tacodawgtacodawg Posts: 335
    Wow that's almost what I had tonight. Chops on the egg are great. Love the baby chokes grilled. I'll have to try that. Thanks. Bet it was tasty.
  • Austin  EggheadAustin Egghead Posts: 3,349
    Very nice looking cook. Juicy chops and i love the chokes. I will steal your proceedure for my next cook :laugh:
    I think pork has a longer and higher carry over than beef. I have seen the same thing occur with with pork loins that I have cooked.
    Eggin in SW "Keep it Weird" TX
  • Austex_EggerAustex_Egger Posts: 153
    Those chops look awesome! Nice and moist!

    I LOVE chokes! Those must have been delicious. Have to add that to my ever growing "things to try" list. Nice cook!!
  • fasteddiemfasteddiem Posts: 212
    I love artichokes! That will hit the "to-do" list! Thanks for sharing!
  • skyhopsingskyhopsing Posts: 107
    Those chokes look awesome, where did you find them Publix or Costco, Whole Foods or Fresh Market,


  • Gator Bait Gator Bait Posts: 5,244
    Looks great LC, you can even make something green look interesting! :laugh:


  • Little ChefLittle Chef Posts: 4,725
    HarleyDog77: Just do it! If you see them in the market, and they look good, go for it! We LOVE artichokes, and you always dig for the prize of the heart. These were great, and yes some prep, but really good! Thanks!
  • Little ChefLittle Chef Posts: 4,725
    Got them at Publix, but I will only buy them when they look really good! Today was one of those days. :) (Plus full sized chokes are at $3.79 EACH!!! Talk about CHOKE!) :laugh:
  • skyhopsingskyhopsing Posts: 107
    I will pick some up when I get home.
  • Little ChefLittle Chef Posts: 4,725
    The chops were great, the baby chokes were awesome! A nice dipping sauce, and we were set! I am going to try to figure out a way to grill them halved. Lost a lot of flavor grilling them whole IMO, but too small to grill halved without the skewers. Thanks!
  • Going into Artichoke heaven in a couple weeks on way to (Carmel, CA). Wish I could bring a suitcase full back. I land in San Jose and drive to Carmel/Monterey and it is all Garlic and Artichoke the entire drive!
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
  • Little ChefLittle Chef Posts: 4,725
    Joan...I believe it truly depends on how fast you are driving heat into the meat. I have really learned that when it 'looks' done, pull it, and let it rest. If I trusted the IT temp on this cook, I wouuld have had 160* chops...yuck! Usually the instincts are correct!! Trust your eye! THEN the pen! ;)
  • Little ChefLittle Chef Posts: 4,725
    Yes...I am JEALOUS!!! :laugh: These chokes indeed came from CA.
  • Little ChefLittle Chef Posts: 4,725
    Thanks! A bit of work, but worth it! :)
  • Little ChefLittle Chef Posts: 4,725
    You are welcome, now DO IT!! :laugh: Really very easy cook!
  • Little ChefLittle Chef Posts: 4,725
    Brian...Bob...I mean Blair....Green is GOOD! :laugh: Thanks my friend! ;)
  • Bear 007Bear 007 Posts: 343
    That looks awesome Little Chef, For some reason Pork seems to jump up really fast.
  • Gator Bait Gator Bait Posts: 5,244
    Little Chef wrote:
    Brian...Bob...I mean Blair....Green is GOOD! :laugh: Thanks my friend! ;)

    Hahahahaha, ya just ask Kermit!

    Can you make a frog look like a Cornish Hen? I was just wondering . . . :laugh: ;)


  • WWSisWWSis Posts: 1,448
    LC, do you ever sleep? :-) I absolutely love this idea but have never seen baby artichokes? Looks delicious!
  • rsmdalersmdale Posts: 2,472
    That looks so good! you are right about the carry over temps IT seems to happen alot with the denser cuts of meat.


  • Artichokes - What a great idea...I am always looking for another Veggie for the arsenal!!

    I hear you on overcooking - I've found taking the meat off of the grid and on a cutting board to check temp works better...not sure if it is just me but I find doing that results in better temp readings..
  • I like it, LC. Chops look like perfection.
  • eenie meenieeenie meenie Posts: 4,392
    Michelle, we must be on the same wavelength sistah. :laugh: I made grilled artichokes for dinner last night. They weren't babies, but they were 2 fo $3 and they had almost a foot long stem attached, which I enjoy eating.

    I would have loved to share a perfectly grilled chop with those baby artichokes! :)
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