Artichokes: Eat Them Grilled, Roasted, Fried or Boiled
May 04, 2016 04:37PM
By Cale Finta
EAT THEM GRILLED, ROASTED, FRIED OR BOILED
The perennial plant is native to the Mediterranean area of Europe, but California produces 100% of the U.S. globe artichoke crop. When it comes to nutrition artichokes are rich in potassium, magnesium, Vitamin C and fiber.
GRILLED GARLIC ARTICHOKES
Recipe courtesy of Ocean Mist Farms
2 large artichokes
1 lemon, quartered
3/4 cup olive oil
4 cloves garlic, chopped
1 tsp salt
½ tsp black pepper
Fill a large bowl with cold water.
Squeeze juice from one lemon wedge into bowl of water.
Trim tops of artichokes.
Cut in half lengthwise and place in lemon water to prevent from turning brown.
Bring a large pot of water to a boil.
Preheat an outdoor grill for medium-high heat.
Add artichokes to boiling water and cook for about 15 minutes. Drain.
Squeeze remaining lemon into a bowl. Stir in olive oil and garlic. Season with salt and pepper.
Toss artichokes in mixture then place on the grill.
Grill artichokes for 5 to 10 minutes, basting with sauce.
Turn frequently and cook until tips are a little charred.
Serve immediately with the remaining sauce.