Another failed attempt...it must have been in the air yesterday!

QBabe

Tried something new as a side for our dinner last night. There is a recipe in Raichlen's BBQ Bible for grilled artichokes that we've been wanting to try, so last night, finally did. [p]I did everything he said to do, and they looked really cool, but even though the leaves were tender and pulled out of the globe easily, they still had that "eating leaves" taste and texture. Even the ones deep in the center where the heart of the choke is, which is what I usually buy. [p]Does anyone out there know how to cook these suckers. I LOVE artichoke hearts in salads, dips, cassaroles, and lots of other things. Seems like I should be able to cook them...[p]Tonia
:~)

tach18k

QBabe, >>artichoke hearts in salads<,,[p]The 'chokes in salads are different than the ones you buy on the produce shelf. Besides being soaked on oils they are also of a smaller class. Not quite the same. These special ones have no "choke hairs" like the store bought one. Most salad chokes seems to be cut in half and missing the choke hairs.
I sure like fresh roasted artichokes and like a kid cant wait to get too the 'heart' thats the best part.
And of the choke hairs, yes they will cause you to choke very badly, worse than a cats hairball.

mad max beyond eggdome

QBabe,
don't know much about grilling artichokes, but one thing i do know. .."if it was all great, it would all be average" . ..[p]

Borders

QBabe,
Think of grilling artichokes for flavor, not cooking. Pre-cook them by steaming or simmering for 15-20 minutes depending on the size. Cut them in half, lenghtwise, trim the hairs and prickly purple thorns and season according to your recipe. I like balsamic vinegar, salt and pepper.[p]Grill them direct at medium low temps til they are pretty.
Scott