Ingredients:
2 to 4 large globe artichokes
1 lemon, cut into wedges
1/3 cup olive oil
1 tablespoon of chopped fresh herbs such as rosemary, oregano, and thyme
Salt
Directions:
Place chopped herbs in a small bowl, cover with olive
oil. Microwave on high heat for 30 seconds (or heat oil and herbs on
the stove top until warm). Let the herbs seep in the warm olive oil
while you prepare the artichokes.
Prepare a large pot with an inch of water at the bottom and a
steamer rack. Prepare the artichokes. Have lemon wedges ready. If
you want a nice presentation, use scissors to snip away the pointy tips
of the artichoke leaves. As you trim the artichokes, rub the cut areas
with juice from the lemon wedges to prevent the artichokes from turning
brown from oxidation. Use a vegetable peeler to cut away the thick outer
layer of the artichoke stems. Trim the stems to 2 inches from the base
of the artichoke. Cut off and discard the top 1/2 inch of the
artichokes. Cut the artichokes in half. Use a strong metal spoon to
scoop out the fuzzy chokes and the small inner artichoke leaves. Rub
lemon juice all over the inside and exposed cut areas of the artichokes.
Heat the water in the large pot with a steamer rack on high.
When it comes to a boil, reduce the heat to medium high and place the
artichoke halves, cut side down on the steam rack. Cover. Steam for 20
minutes (less of more, depending on the size of the artichokes), until
you can easily pull off the outer leaves, and you can pierce the heart
easily with a knife. The artichokes can be just a tiny bit less cooked
than would be typically perfect for steamed artichokes, as you will be
cooking them further on the grill.
Prepare your grill for direct, high heat. Use a pastry
brush to brush the artichoke all over with the herb infused oil.
Sprinkle all over with salt. Place the artichoke halves cut-side-down
on the grill grates. Cover, and grill for 5 to 10 minutes, until you
have nice grill mark on the cut sides of the artichokes.
To serve, sprinkle the cut sides with more lemon juice. Serve alone or with mayonnaise, remoulade, or aioli.
