Tips for Grilling Artichokes
by Executive Chef Wally Mogollan

Trim the thorny tips from the outer leaves on the artichoke.

Cut the artichokes in half lengthwise and scoop out the hairy choke with a spoon. Squeeze lemon juice on each half to avoid browning.

Boil the artichokes in salted water to soften; 10 to 12 minutes for small and 13 to 15 minutes for large. Remove artichokes from the water and brush both sides with olive oil and seasoning, such as garlic salt.

On a preheated grill, place the artichokes over medium heat for about 8 to 10 minutes, then flip the artichokes and grill them for another 5 to 7 minutes.

Remove from the heat and serve them as is, or serve with aioli, melted butter, pesto mayonnaise, Dijon mustard, etc.

Optional: Artichokes can be marinated with balsamic vinegar and herbs before they are grilled.

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