Grilled Marinated Artichokes

May 11, 2015

The secret to making great grilled artichokes  is to steam them until
they're  al dente,  then marinate them overnight before putting
 them on the grill.



Serves: 4; Prep time:  Cook time:  Total time: 

4 large artichokes, trimmed

¼ cup Lucero Extra Virgin Olive Oil

¼ cup Lucero Traditional Balsamic Vinegar 

salt and pepper to taste



1-  Fill your pot with 2" of water. Place steamer basket inside pot

and put the artichokes on top of the basket.


2-  Bring to a boil, cover and reduce temperature to medium.

Steam  for 25 to 35 minutes, until you can gently tug a leaf away

from the artichoke.


*To double check, pull the leaf between your teeth.You're looking

for an "al dente" leaf, that is almost, but not quite fully cooked.


3-  Remove the artichokes and let them cool. Using a very sharp

knife, turn your artichoke upside down, and slice the artichoke

in half.


4-  Use spoon to scrape all the artichoke fur out, Remove the

innermost translucent leaves.


5 Put the olive oil, balsamic and salt and pepper in a gallon

size plastic food storage bag and shake.


6-  Add the artichoke halves, seal and mush around so the

marinade  coats the artichokes and gets between the leaves.


7-  Marinate in the refrigerator overnight, or for as long as you

have time. Even half an hour will help.


8-  Grill the artichoke hearts on a medium hot grill, cut side down

for 5 or 6 minutes. Flip over and grill another 3-4 minutes.



This recipe was adapted from

True Food Cookbook by Andrew Weil.




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