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Grilled Artichokes
Recipe courtesy of Ryan Prewitt, sous chef, Herbsaint, New Orleans.
Ryan was born and raised in Memphis, but his culinary career began in San Francisco. He moved to New Orleans to work for Donald Link in August of 2005. His greatest satisfaction comes from continually producing food based on the freshest local ingredients.
Makes 6 servings.
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6 medium artichokes
2 cups white wine
1 cup extra virgin olive oil plus more as needed, in all
4 bay leaves
10 peppercorns
2 lemons, cut into quarters
4 cloves garlic
2 tablespoons salt
water, as needed
red wine vinegar, to taste
assorted fresh herbs, to taste |
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Clean artichokes of outer leaves and slice off top inch. Peel leaves off until you reach the tender yellow leaves near the center. Place artichokes in a pot large enough to hold them and add remaining ingredients. Add water, if needed, until artichokes are covered.
Bring to boil.
Reduce heat to a slight simmer. Light a charcoal grill. Cook until artichokes are tender enough to be pierced with a knife, being careful not to overcook, about 30 to 45 minutes. Remove from liquid to cool. When cool, split each artichoke in half and remove choke. Sear artichokes on both sides on the charcoal grill. Remove from heat and toss with olive oil, red wine vinegar, and assorted herbs.
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