The grilled artichokes, tender and flavorful, are a tasty and indulgent side dish.
From cleaning to cooking to seasoning, all the steps on how to cook grilled artichokes.
Artichokes
The artichoke is a plant whose flower is eaten, in particular the leaves (bracts) and the heart.
There are many varieties in different shapes and shades.
In Sicily the violet artichoke is particularly common.
When buying, make sure the artichokes are fresh: the stem and the bud should be firm, the color should be uniform and bright, free of spots and the tip should be tightly closed.
Artichokes are low-calorie vegetables and rich in fiber, including inulin, a soluble fiber that helps slow the absorption of carbohydrates.
For this reason they are particularly suitable in a balanced diet in cases of hyperglycemia, prediabetes or diabetes.
They also have a good filling power.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 2 Servings
- Cooking methods: Boiling, Grilling
- Cuisine: Italian
Ingredients
- 4 artichokes
- to taste lemon juice
- as needed water
- 1 pinch salt
- 1 small glass (about 2 fl oz) white wine
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste chopped parsley
- 1 a drizzle extra virgin olive oil (to be used raw)
Suggested tools
- Gloves disposable
- Knife
- Cutting board
- Grill or griddle
Preparation
Put on a pair of disposable gloves to avoid staining your hands and nails.
Clean the artichokes
– cut off and remove the stem;
– remove the tougher outer leaves;
– cut each artichoke in half vertically;
– it is not necessary to remove the “choke”, the inner fuzz at the heart of the artichoke;
– immediately sprinkle the artichokes with lemon juice to prevent them from darkening.Blanch the artichokes
This helps to soften them.
– in a small saucepan bring salted water to a boil;
– add the artichokes;
– add the white wine;
– let simmer over low heat for 5 minutes;
– drain the artichokes;
– place them on a plate with the cut side on kitchen paper to dry.You can lightly oil the grill with a paper towel soaked in oil before heating it.
Preheat the grill.
Cook 5-10 minutes per side, depending on size.
Grill first the outer side.
Flip the artichokes.
Grill the inner side.
Check doneness: artichokes should be tender and well marked by the typical grill lines.Plate.
Season with a pinch of salt and a pinch of pepper, add chopped parsley and drizzle with a little extra virgin olive oil raw.Your grilled artichokes are ready.
Enjoy your meal!
Grilled artichokes are a great homemade alternative to the charcoal-grilled artichokes or “cacuorcili arrustuti” typical of Sicilian tradition.
If you have a charcoal brazier:
– cut the stem leaving a couple of cm (about 1 inch);
– quickly rinse the artichokes and let them drain;
– tap the artichokes with the tips on a surface to slightly open the leaves;
– salt the inside and season with chopped parsley;
– place the artichokes on the embers stem-side down;
– drizzle with a little extra virgin olive oil;
– cook for 15-20 minutes.
Check doneness by tasting the leaves.
The outer leaves that are dirty with embers or charred should be discarded.
A must for Easter Monday!
Storage, tips and variations
Storage
Roasted artichokes that have been dressed can be kept in the refrigerator for 1-2 days in an airtight container.
Tips and variations
Add chopped garlic for a stronger flavor.
FAQ – Questions and Answers
Why do artichokes turn black?
Artichokes turn black shortly after being cut due to an oxidation process.
To prevent artichokes from oxidizing after cutting, immediately sprinkle them with lemon juice or immerse them in a bowl with cold water and lemon juice.Can I skip the blanching?
I do not recommend it: cooking times will be longer and the artichokes will be less tender.
