A recent Saturday trip landed me in Fredericksburg, Texas to meet up with my girlfriend, Afton, to hike Enchanted Rock.
Post-hike, we were both sweaty and hungry and slid ourselves into a cute booth at a little restaurant where I found both the owner and server to be (super friendly! and) knowledgeable about gluten allergies which just about tickled me to death. Typically, great places like these are few and far between in small towns. I chose an enormous salad stacked with a multitude of veggies and found myself particularly taken by the artichokes. (Odd, being that I had only enjoyed an artichoke in a cheesy dip with large quantities of bread!) I surprised myself that I loved them so much and wasted no time by stopping by the grocery store on my way back home to pick up my own bottle of marinated artichokes.
My interest was piqued more so after Camille recently posted about how she grills artichokes and, quite frankly, it looked amazing. Of course, I gave it a go! And the results were just as I expected. Irresistible.
I'm going to try popping them under the broiler to brown next time around! I'm sure they can't be anything less than delicious any way you cut it.
1 large artichoke
kosher salt, to taste
freshly ground pepper, to taste
juice of 1 lemon
1 tablespoon olive oil
- To prepare the artichoke, chop off the tops and remove small leaves. Trim the thick bottom stem and snip off thorny tips of the leaves.
- Slice in half lengthwise and add to a boiling pot of water approximately 2 inches deep. Add 1 tablespoon kosher salt, the juice of 1 lemon and cover and steam until the artichoke bottoms become soft (about 40 minutes). Drain the artichokes.
- On a preheated grill set to high heat, add oiled and seasoned artichokes cut-side down about 3 minutes per side.
- Serve artichokes atop a fresh green salad (my favorite!) or, of course, on a platter as a side.
*Inspired and slightly adapted from Camille's grilled artichokes. She also uses a garlic aioli! Take a peep.