Once celebrated as a powerful aphrodisiac, artichokes have remained a spring staple throughout Italy for centuries. Technically a flower that has not yet bloomed, the artichoke hosts an edible interior that boasts a high number of essential vitamins and minerals and make for a tender treat. From February through April, Roman markets and restaurants are abundant in artichokes.
HOW DO YOU PICK THE PERFECT ARTICHOKE?
Look for artichokes whose leaves are tightly closed and snug and "squeek" when squeezed. Choose artichokes that feel heavy. If they're light, they'll likely be dried out.
WHAT'S THE BEST WAY TO EAT ARTICHOKES?
There are many ways to enjoy fresh artichokes. You can braise them, steam them, marinate them, fry them and grill them.
HOW DO YOU PREPARE ARTICHOKES?
Cut the bottom of the stem off with a very sharp knife or sharp kitchen sheers. Next, cut the very tip of the cone off, remove the first few leaves off the bottom, and cut the tips off the outer layer of leaves. Steam the artichokes in a large pot with aromatics until the artichoke becomes knife-tender, roughly 30 minutes.
Next, decide how you want to finish your artichokes. We've chosen to give them a delicious smokey char on the grill and serve them with an aioli sauce.
GRILLED ARTICHOKES
INGREDIENTS
Artichokes
▢ 4 snug artichokes
▢ 3 lemons
▢ 3 lemons
▢ 1/2 cup Heritage Blend Extra Virgin Olive Oil
▢ Sicilian Sea Salt with Organic Lemon to taste
▢ Pepper to taste
▢ Sicilian Sea Salt with Organic Lemon to taste
▢ Pepper to taste
Aioli
▢ 1/3 cup plain greek yogurt
▢ 1/3 cup mayonnaise
▢ 1 teaspoon garlic, minced
▢ 1 tablespoon lemon juice
▢ 2 teaspoons Organic Dried Basil
▢ 1/4 teaspoon Sicilian Sea Salt with Organic Lemon
▢ 1/3 cup mayonnaise
▢ 1 teaspoon garlic, minced
▢ 1 tablespoon lemon juice
▢ 2 teaspoons Organic Dried Basil
▢ 1/4 teaspoon Sicilian Sea Salt with Organic Lemon
DIRECTIONS
1. Fill the bottom of a large stock pot and bring to a boil.
2. First, trim the artichokes. Because artichokes oxidize quickly, rub each freshly trimmed surface of the artichoke with halved lemon for preservation. Using scissors, first trim off the prickly tips of the artichoke leaves. Next, slice off the very end of the stem and shave off the tough exterior.
3. Next, steam the artichokes: Place the artichokes into a steaming basket over the pot of boiling water for 30 minutes. Strain, cool to touch, cut in half, remove the hairy, inedible “choke” of artichoke, and place into the refrigerator to cool.
4. Aioli time! While the artichokes are cooling, it’s time to make the aioli. In a small bowl, whisk together yogurt, mayonnaise, lemon juice, salt, dried basil and garlic. Store in the refrigerator for up to 24 hours until it’s time to eat.
5. Last but not least, generously brush the entire artichoke with extra virgin olive oil, salt, and pepper and grill until crispy and tantalizing toasted (or about 5 minutes on each side).
6. Serve with aioli and mancia!
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