A few months ago, we ate out at J. Alexander’s. I honestly can’t remember anything about that dinner with the notable exception of the grilled artichokes we had as an appetizer. First time to ever have them grilled and I was totally sold. They were awesome! Since that dinner, I’ve tried a handful of different recipes, mixing and mashing techniques from the internet until I ran across Tori Avey’s method from toriavey.com. She nailed it!
Since then we’ve made these at home a handful of times and they are always a hit. I’m replicating her recipe but with my own seasoning. You can head over to her site to check out better pictures than I have, but here’s my version of her grilled artichokes.
Ingredients
- 2 large artichokes (for an appetizer, you can get away with splitting on large one, but we always end up wanting more!)
- 1 fresh lemon for rubbing on the cut artichoke to keep from oxidizing
- Sea Salt & fresh cracked pepper
- Olive oil
Directions
Here’s a rundown of the technique. Prep the artichoke by cutting the top off and trimming the leaves. Cut in halves (or quarters) and steam them until tender, about 40-45 minutes. Light the grill and once they’re done in the steamer, brush with oil, season and grill them for 5-10 minutes until they are lightly charred and smokey.
I generally like to serve them with Brianna’s real french vinaigrette – yea, the one with the artichoke on the label! – but I recently tried Tori’s fresh Lemon Herb Sauce and it totally rocked.