We are heading into grilling season and one of my favorite things to cook on the grill, whether it be gas or charcoal, is fresh artichokes. Artichokes start rearing their heads in the springtime and continue through the summer months. The lovely leafy bulbs are super sweet and make a perfect appetizer or addition to any meal.
The trick to making great grilled artichokes is to par-boil them first, so the choke and leaves are tender and easy to eat. The grill adds a subtle smokiness to the artichokes and a little bit of charred flavor. Another great component of a great artichoke is the dipping sauce.
Romesco Sauce is a sweet red pepper combination that originated in Spain. Using jarred roasted red peppers is an easy approach to creating a delicious sauce within minutes, but you can char fresh red peppers first, and then proceed with the recipe.
Summer is approaching and there’s nothing like a grilled artichoke – this is definitely a dish that I will be eating until summers end.
1-2 medium artichokes
6 ounces roasted red peppers
1 clove garlic
1/2 cup slivered blanched almonds
1 lemon, divided
1/3 cup parmesan cheese, grated
1. In a medium saucepan, add artichokes and half a lemon. Cover artichokes with water and place over high heat. Boil artichokes for 20 minutes, or until the leaves pull off easily. Remove artichokes from water and drain. Place the artichokes in a bowl to cool.
2. Remove choke, or fuzzy part of artichoke with a spoon and toss artichokes with oil to prepare them for grill.
3. Heat grill to high and prepare sauce, by adding almonds and garlic to a food processor or blender. Blend nut mixture for 1 minute, until coarsely ground. Add half of roasted red peppers, or one fully roasted red pepper and juice of half a lemon, pulse 10 times.
4. Add parmesan cheese to mixture and pulse until combined, about 8 times. Drizzle in 1/4 cup olive oil, while processor is running. Do not over mix, you want some texture to sauce.
5. Place romesco in a bowl, while you grill the artichokes. Grill artichokes for 4 minutes cut-side down and flip them over to grill for another 2 minutes. Remove artichokes from grill and serve with a dollop of romesco sauce. Enjoy!