Grilled Artichokes
The fourth-generation artichoke farmer Sean Pezzini is also the best chef in the family, according to his parents. His favorite ways to prepare it number two: 1) a quick fry for lightly breaded baby artichokes, and 2) this classic grill approach, which he calls, “my go-to and favorite.” One special thing to observe is the magic of their house Pezzini Farms Artichoke Seasoning. It’s a wonder drug that works nicely on everything, from eggs to toast to pizza to pasta to, yes, artichokes, which works well with all those things too.
Ingredients:
Place artichokes on the steam racks with the stems facing up. Reduce heat to medium and cover pot. Steam for about 30 minutes depending on the size of your artichokes.
You can check if they’re cooked by putting a knife into the base of the stem. The knife should slide in fairly easily with just a bit of resistance. We like to cook our artichokes until they are “al dente” or about 5 minutes shy of being fully cooked since they will be finished on the grill.
Turn on the grill and get it to around 450–500° F while waiting for the artichokes to cool down.
Once cool enough to handle, cut artichokes in half lengthwise. Remove the choke (the inedible spiky and fuzzy part of the artichoke) with a paring knife by sliding the knife right along the underside of the fuzzy choke then pulling the fuzz and spiky leaves out. Be careful not to cut too far down underneath the fuzz or you risk cutting out some of the heart.
Place artichokes cut side down on the hot grill for about 3 minutes with lid closed. Once you get some nice grill marks and a bit of char, flip the artichokes over and cook for 2–3 more minutes.
Serve with the remaining lemon, cut into wedges, and your favorite dipping sauce. We usually go with a lemon aioli or a garlic Dijon. Serves 4–6.
NOTES
PEZZINI PRO TIPS
We recommend steaming artichokes instead of boiling them as they can become waterlogged from boiling and lose their flavor. We place them upside down (stem facing up) so the steam rises up between the leaves and cooks them a bit faster and more evenly.
Leave as much of the stem on as possible when preparing them. The stem is an extension of the heart, so the inside of the stem is edible. Artichokes oxidize (turn brown) very quickly when they are cut during preparation. To prevent this, have a cut lemon handy and rub the lemon on any parts of the artichoke you cut.
When picking out an artichoke, look for a thick and long stem. This usually means a larger heart. Wiggle the stem. It should be firm and not move much. If it feels rubbery and bends like an old carrot, it’s probably 1–2 weeks old and should be avoided. The artichoke should also feel dense for its size.
Store artichokes in the refrigerator. If they are fresh, they should last at least a week refrigerated..
4 large to jumbo artichokes
4 tablespoons olive oil
4 teaspoons Pezzini Farms Artichoke Seasoning (or an Italian style
4 tablespoons olive oil
4 teaspoons Pezzini Farms Artichoke Seasoning (or an Italian style
seasoning)
2 lemons
2 lemons
Directions:
Fill a large pot with 2–3 inches of water and add a vegetable steaming rack or four artichoke steamers. Bring water to a gentle boil. While you are waiting for the water, prepare your artichokes.
Trim the very ends of the stems and cut about 1 inch off the top of the artichokes (a serrated knife works best for this). You can trim off the thorns of the petals with scissors, if you like. We usually leave them if we’re cooking for our family but trim them if preparing them for guests.
Place artichokes on the steam racks with the stems facing up. Reduce heat to medium and cover pot. Steam for about 30 minutes depending on the size of your artichokes.
You can check if they’re cooked by putting a knife into the base of the stem. The knife should slide in fairly easily with just a bit of resistance. We like to cook our artichokes until they are “al dente” or about 5 minutes shy of being fully cooked since they will be finished on the grill.
Turn on the grill and get it to around 450–500° F while waiting for the artichokes to cool down.
Once cool enough to handle, cut artichokes in half lengthwise. Remove the choke (the inedible spiky and fuzzy part of the artichoke) with a paring knife by sliding the knife right along the underside of the fuzzy choke then pulling the fuzz and spiky leaves out. Be careful not to cut too far down underneath the fuzz or you risk cutting out some of the heart.
In a small bowl, stir together the olive oil, the juice of ½ lemon and the seasoning. Brush the mixture on all sides of the artichoke.
Place artichokes cut side down on the hot grill for about 3 minutes with lid closed. Once you get some nice grill marks and a bit of char, flip the artichokes over and cook for 2–3 more minutes.
Serve with the remaining lemon, cut into wedges, and your favorite dipping sauce. We usually go with a lemon aioli or a garlic Dijon. Serves 4–6.
NOTES
PEZZINI PRO TIPS
We recommend steaming artichokes instead of boiling them as they can become waterlogged from boiling and lose their flavor. We place them upside down (stem facing up) so the steam rises up between the leaves and cooks them a bit faster and more evenly.
Leave as much of the stem on as possible when preparing them. The stem is an extension of the heart, so the inside of the stem is edible. Artichokes oxidize (turn brown) very quickly when they are cut during preparation. To prevent this, have a cut lemon handy and rub the lemon on any parts of the artichoke you cut.
When picking out an artichoke, look for a thick and long stem. This usually means a larger heart. Wiggle the stem. It should be firm and not move much. If it feels rubbery and bends like an old carrot, it’s probably 1–2 weeks old and should be avoided. The artichoke should also feel dense for its size.
Store artichokes in the refrigerator. If they are fresh, they should last at least a week refrigerated..
No comments:
Post a Comment