My favorite way to prepare artichokes is to grill them. They really are not difficult to prepare, and are well worth the extra bit of prep time. First, trim the chokes and stems, wash them and slice them in half. Steam them in water, flavored with garlic cloves, lemon slices, peppercorns and salt.
When just tender, and do not let them get too soft, take them out to cool. When easy to handle, use a knife and take out the hairy stuff that resides just above the heart. This should be an easy process at this point as they are halved. Then, cut each one in half again to wind up with quartered chokes. Combine garlic and olive oil and brush the chokes liberally. Sprinkle with sea salt and fresh ground pepper. Light up a grill and when coals are ready grill each side of the choke, including the “leaf” side, just enough to crisp up the chokes and for grill marks. Sometimes I will throw some mesquite on the coals for a really nice smokey taste. Brush with garlic oil as needed and serve. You will love the flavor and will always want artichokes prepared this way. A great company pleaser as well. These can be prepared ahead and served room temperature as an antipasta or a nice simple side dish to a summer meal. Don’t forget $1 a piece at the Chopper this week.
Hot Market Tip: Lobsters $7.99/lb. at Price Chopper this week. Yum, local corn on the cob and lobster! Sounds like summer.
No comments:
Post a Comment