eat….drink….and be merry….it makes life better!
Grilled lemon rosemary artichoke hearts are to die for!
Either you love them or hate them. I love them roasted, steamed, stuffed and my favorite is grilled. This recipe is so easy and one of my favorite ways to prepare them. Grab the following and let’s start grilling.
Extra Virgin Olive Oil
Finely Chopped Fresh or Dried Rosemary (about 2 sprigs if fresh or 2 tablespoons dried)
Course Sea Salt
These lovely specimens where hand chosen from my local Farmers Market. I highly recommend that you support your local farmers and buy local produce. It’s a win win for everyone!
Rinse the artichokes under cool water. Be careful not to cut yourself on the sharp edges. In this recipe I do not trim the sharp edges off. Not only does it save time, but you really are not handling them too much. But, if you want by all means cut those sharp tips right off! I Cut stems off the bottom leaving an inch left. Also cut the tops off so the top of the artichoke is flat. This leaves much more room for them in your pot when you boil them. In a large Dutch oven or any large pan bring enough water to a boil so artichokes will be submerged. Add a few pinches of salt to the water as well as the juice from one lemon. Place artichokes in boiling water for approximately 12 to 15 minutes or until tender. Remove from water and let stand until cool to the touch. Cut each one in half and remove the hairy center. I know I know….gross right…Not only is the heart protected by sharp thorny pedals on the outside, they also have a hairy membrane on the inside that you have to somehow remove.
I find that using a spoon and scooping it out is the easiest way. Oh, before we forget, go fire up that grill!!!! Now, you have beautiful cleaned and partially cooked artichokes that are ready for their final step. On a large cookie sheet place a large piece of parchment paper (love this stuff!) down to work with. Place each artichoke cut side up and drizzle with olive oil and sprinkle with coarse salt and rosemary. Squeeze lemon juice over each one and let stand at room temperature for about 10 minutes letting the oil and lemon saturate into the artichoke heart. Now, grade lemon peel over each one to slightly cover. The amount lemon zest you use is totally up to you. My family happens to love lemon so I tend to go overboard. Okay and now for the grilling part. I am one of those people that would rather stick forks in my eyes than to peel my food from the grates of the grill. So, I use a grilling mat https://www.thegrommet.com/cookina-barbeque-oven-cooking-sheet (I just love it!!! And I promise, I will blog all about it in another post!) Anyway, as I was saying, I use a grilling mat to help keep all those delicious lemony juices close to the heart of that artichoke. If you don’t have a grilling mat try foil. Grill face down for approx. 5 to 8 minutes until browned. If you choose not to use a grilling mat cook face up for 4 minutes and then flip grilling face down for another 4 minutes. Remove from heat and yum!
I usually squeeze a bit more lemon on them and toss in a large bowl before serving. That’s it! I hope you enjoy them as much as my family does! Don’t be afraid to add your own twist…maybe some fresh crushed red pepper or some fresh grated parmesan cheese or swap out the lemon for lime…what ever your fancy. Enjoy and happy summer!