Artichokes are coming into season now. They're relatively expensive here in New England but worth every penny. Instead of the usual cooking method -- steaming -- I decided to fire up the Yoder.
Grilled Artichokes
2 large Globe artichokes, about 12 ounces each
1/4 cup lemon juice
1 lemon, cut into wedges
1/2 cup Zesty Italian Dressing
Lemon wedges, for garnish
For the aioli:
1/2 cup good-quality mayonnaise
3 cloves garlic, minced (about 1 1/2 teaspoons)
Juice of 1/2 lemon (about two tablespoons)
1 tablespoon minced chives
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground chipotle chile or more to taste
Fill a large container with cold water and add the lemon juice.
Prepare the aioli by combining all of the ingredients in a small bowl. Refrigerate and hold for service.
Prepare the artichokes: snip off the sharp tips of the artichoke leaves and trim off the top inch of the artichoke. If desired, pull off the smaller leaves at the base of the artichoke. Use a vegetable peeler to cut away the outer layer of the artichoke stem and trim to two inches. Place the artichoke in the acidulated water while the second artichoke is prepared.
Fill a large pot with one inch of water and insert a steamer basket. Bring to a boil over medium high heat. Squeeze the lemon wedges into the water and add the lemon wedges to the steamer basket.
When the water comes to a boil, place the artichokes on the steamer basket. Cover. Steam for 20 minutes (more or less, depending on the size of the artichokes), until the stem is slightly tender when pierced with a knife. The artichokes can be slightly undercooked as they will cook more on the grill.
Allow the artichokes to cool and then cut in half lengthwise. Use a melon baller or grapefruit spoon to scoop out the fuzzy choke. Marinate the artichokes in the Italian dressing for at least 30 minutes.
Prepare the grill for high heat direct cooking.
Drain the artichokes and place the artichoke halves, cut side down, on the grill. Cover and grill for five to 10 minutes or until slightly charred; flip the artichokes and grill for another five minutes or until the artichokes are tender.
Remove from the grill and keep warm for service (or serve at room temperature). Serve with chipotle aioli and a lemon wedge.
An artichoke in its natural state
After being trimmed
Choke removed
On the Yoder with chiles and corn
Ready to eat! They may be served warm or cold.
