Grilled Artichokes

Name: Grilled Artichokes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 fresh artichokes, washed, trimmed and halved; ¼ cup olive oil; 2 tbsp balsamic vinegar; 1 clove garlic, minced; juice from half a lemon; pinch of salt; 1 cup mayonnaise; ¼ cup Greek yogurt; juice from half a lemon; 1 clove garlic, minced; pinch of salt

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Artichokes are available year-round, but spring marks the peak of their season and the time of year when I enjoy them the most. The artichoke is a beautiful plant with long silvery green leaves and stunning purple blooms. It’s an unique addition to any vegetable garden and tastes great when harvested too.

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Although most of the artichoke plant is edible, the portion usually eaten is the edible flower bud, which is harvested before the flower opens. When harvesting or purchasing artichokes at market, look for buds that are dense and heavy with bright green leaves (some have a purplish hue too) that are tightly packed together. Do not select artichokes that have brown, dry or loosely packed leaves. Store unwashed artichokes in a plastic bag and in the refrigerator and use within a few days of storing them.

Artichokes can be grown almost anywhere in the U.S. (either as an annual or perennial plant), but the Mediterranean climate of California is where they reign as king. In fact, just about all artichokes grown commercially are grown in California, with two-thirds of the crop grown in Monterey County alone. Given this, it’s only natural that I reach out to our cousin Will, a young chef who’s worked in both the Santa Cruz and Monterey food scenes. He’s cooked his fair share of artichokes and has mastered the process.

Will’s artichokes are steamed, marinated and grilled, which creates a tender artichoke that is bright and grassy with hints of caramelization and smoke. The artichokes are served with a garlic-infused mayo that adds the perfect blast of salt and spice to each bite, begging for double-dipping. These artichokes are fantastic and never last long. So, do yourself a favor and make a double batch.

Start by rinsing the artichokes under the faucet, making sure to flush out the space between the leaves as best as possible. Pull off the lowest set of leaves and trim the stem of each artichoke back to about ½ inch. Some people recommend snipping the pointy tips off of each artichoke leaf, but this is not necessary. The leaves will soften up as they cook. Next, halve the artichoke (length-wise) and place each half in a steamer basket set over a pot of boiling water. Steam the artichokes for 10 minutes.

While the artichokes steam, make a marinade by mixing together ¼ cup of olive oil, 2 tablespoons of balsamic vinegar, 1 minced garlic clove, a pinch of salt and the juice of half a lemon. Pour the marinade into a rimmed baking sheet. When the artichokes have steamed, place them facedown onto the baking sheet to marinate for at least 15 minutes. Next, make the garlic-infused mayonnaise. In a bowl, mix together 1 cup of mayonnaise, ¼ cup of Greek yogurt, the juice of half a lemon, one minced garlic clove and a pinch of salt. Set aside until ready to serve.

Start the grill and bring up the temperature to about 400 deg F. When hot, place the artichokes face down onto the grill and cook them for about 15 minutes until they have nice grill marks on them. Serve immediately with the mayonnaise dipping sauce and enjoy.

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