I love lazing around in summertime daydreaming about what else can I put on that grill. When I saw baby artichokes at the market, the rest of the dinner fell into place.
What makes baby artichokes the bee’s knees is that, when prepared right, you can pop the whole thing into your mouth…no peeling necessary. They may have choked Arti but they’re not gonna choke me!
To prep the baby artichokes:
Step 1: Pick off any tough outer leaves. Be liberal with your trimming! Next, clean that pretty stem – I use a veggie peeler.
Step 2: Trim both ends of the artichokes with a sturdy kitchen knife.
Step 3: Slice each choke in half, lengthwise. Ohhh, pretty!
Throw them on the hot grill, and baste with the sauce (recipe follows). Serve drizzled with more sauce.
and serve with, mmmmm, lammmmmb.
Grilled baby artichokes with anchovy caper lemon sauce
Serves 4 as a side dish
1lb baby artichokes, trimmed and halved
3 cloves garlic, peeled and chopped
Zest and juice of 2 lemons
10 anchovy filets, chopped
2 tablespoons capers, roughly chopped
3/4 cup extra virgin olive oil
Pre-heat the grill.
Combine garlic, lemon zest and juice, anchovy filets, capers and olive oil.
Grill the chokes, basting occasionally with the sauce. Serve drizzled with remaining sauce, to your liking.