Tender Grilled Artichokes
Thanks to one of my favorite chefs, Samin Nosrat, I now know how to properly clean artichokes! I was always so intimidated by them, and it’s hard to find jarred artichokes without citric acid or added preservatives. Although tedious to clean, you will see with this simple recipe that they are worth it!
What You’ll Need:
10 whole artichokes
s&p to taste
juice of 1 lemon
olive oil, to taste
Take off the outer leaves until you get to the soft purple leaves. Trim the tough & spikey tops of the leaves. Put all the leaves in boiling water with 1/2 an onion, and the rind of parmigiano reggiano to make a broth.
Peel the fibrous part of the stem with a tourné knife (peeling knife), or peeler. Soak in water with some sort of acid so they don't oxidize (brown). Slice them in half and remove the hairs with a spoon. Boil them in salted water for 10 minutes until tender. Toss in a large bowl with olive oil, herbs, pepper, and salt. Grill 'em up 😋 dressed with diced shallot, lemon juice, and olive oil. Buon appetito!