Surprising Grilled Artichokes with Herbaceous Gremolata: Make Them All Summer
This grilled artichoke recipe is a smoking hot choice for your summer table. The herbaceous gremolata elevates them to the next level — perfect for entertaining! Get the recipe.
Grilled artichokes are especially good when they are small and tender. The smaller the artichoke, the shorter the cooking time. To test when the ’chokes are soft enough to eat, insert a sharp knife or skewer into the stalk. If it comes out quickly the artichokes are done. This recipe comes from the cookbook, The Summer Table.
Don’t be intimidated by artichokes – these spiky-looking vegetables are hiding a heart of gold (or, well, a delicious, meaty center). They’ve been a culinary treasure for centuries, and for good reason! Artichokes are a great source of fiber, which keeps you feeling fuller for longer and aids in digestion. They’re also packed with antioxidants — protecting your cells from damage.
This recipe calls for a simple gremolata, an Italian condiment that adds a burst of brightness and freshness. Parsley brings a dose of vitamin K, which plays a role in bone health, while lemon zest adds a hit of vitamin C, good for keeping your immune system strong. (Learn which vitamins and minerals are essential for radiant skin, here.)
And don’t forget the garlic! This sacred ingredient has been used for centuries for its medicinal properties, and even modern science backs it up – garlic has been shown to support heart health and may even support your immune system. So, fire up the grill and dig into these flavorful artichokes – your taste buds and your body will thank you!
Serve this recipe alongside our Summer Salad w/Grilled Peaches, or our smoky, Spicy Quinoa and Black Bean Burger. If you’re packing them up for a idyllic summer picnic be sure to wrap up our updated version of a classic, Potato Salad w/Artichokes, Feta, and Olive Relish, and this incredible Arugula, Quinoa, and Fig Salad, and our luscious Curry Chicken Salad to go with. Sweeten things up with a silky panna cotta pie with fresh berries.
Smoky Grilled Artichoke Recipe with Herbaceous Gremolata: The Method
Ingredients
Artichokes
Gremolata
Preparation
- Prepare a hot charcoal fire in a grill.
- Cut away the thick woody portion of the artichoke stems and cut the onion half into wedges. Place the artichokes stem side up in a large pot. Cover with water and add the onion, bay leaves, lemon juice, sugar, and ample salt. Use a cover that’s slightly smaller than the pot or a heatsafe plate to keep the artichokes under the water.
- Bring the water to a boil, lower the heat, and let the water simmer until the artichokes are soft, about 20 minutes; the time will vary depending on their size. Drain and let the artichokes sit until they are cool enough to handle. Halve them lengthwise and brush the halves with a little olive oil.
- Finely chop the garlic for the gremolata and combine it with the parsley, lemon zest, flaked salt, and black pepper in a bowl.Grill the artichokes over hot coals until they have color on both sides. Serve with gremolata and butter.
