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Artichokes

Alipatrice
Alipatrice Posts: 1
edited February 2012 in Root
How long do artichokes need to cook?  Appreciate any good artichoke recipes too. Thanks!
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Comments

  • travisstrick
    travisstrick Posts: 5,002
    bump. I'm curious too. 
    Be careful, man! I've got a beverage here.
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  • billyray
    billyray Posts: 1,275

    Ingredients

    Directions

    Steaming: This can be done in advance to save time. Steamed artichokes can be stored in the refrigerator for up to 1 week. To trim for steaming: Cut stem of artichoke.

    Cut 1/3 of top off artichoke off, discard. Clip off tips of each leaf with scissors.

    Stand artichokes in steamer basket with 3 inches of water, cover and boil until fork tender at base, about 25 to 40 minutes depending on size.

    Marinating: Split cooked artichokes lengthwise, scoop out "choke" (fuzzy center). Mix oil, balsamic, garlic, rosemary, lemon juice and salt and pepper, in the bottom of glass baking dish. Place artichokes, cut side down, in marinade. Cover and refrigerate until ready to grill, up to a day.

    Grilling: Remove artichokes from marinade, save marinade for basting, place artichokes on hot grill cut side up and cook until deep golden brown, about 5 to 7 minutes. Brush with marinade and turn to cook other side until deep golden brown, brush again with marinade. Serve hot or at room temperature.

    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • Ragtop99
    Ragtop99 Posts: 1,570
    I've always just steamed them and served with butter. 

    billyray, what is the texture like after grilling?
    Cooking on an XL and Medium in Bethesda, MD.
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  • billyray
    billyray Posts: 1,275
    I can't really tell any difference in the edible part of the leaves or the heart over steaming. It's the marinade and the grill marks, along with some smoke flavor that make these worth doing on the grill. We use mayo instead of butter, but either is good.
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • Village Idiot
    Village Idiot Posts: 6,959
    Lips that touch artichokes will never touch mine.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Little Steven
    Little Steven Posts: 28,817
    Gary, Pass the artichokes please

    Steve 

    Caledon, ON

     

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  • Village Idiot
    Village Idiot Posts: 6,959
    Gladly !    :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • FlyingTivo
    FlyingTivo Posts: 352
    I boil them in salt water, then add some EVO, salt, pepper and sneak some Brie cheese in between the leaves. Throw them on the fire until a slight char and cheese is melted. Simply Awesome!!!

    Felipe

    Men, easier fed than understood!!
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  • Austin Egghead
    Austin Egghead Posts: 3,966
    VI I will just give  a big hug at Salado... ;):))
    Large, small and mini now Egging in Rowlett Tx
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