I would really like to know -
Who was the first - very brave person, to actually eat these thistles?
None the less, I am so thankful that someone had the guts to tackle these dudes. I first met Artichokes when I was about 13 years old. They were foreign to me but my step mother Dorothy
was so excited that I was willing to give them a go.
Besides the leaves were dipped in butter, how bad could they be?
I was amazed to find these beautiful Artichokes on sale at for .99 each.
Look at the size of these bad boys!
First - you have to wash them and trim them up.
I use kitchen shears and just snip off the end of each leaf.
Then take a serrated knife and trim off the top and the stem.
Lemon juice squirted on all the cut surfaces and in the cooking water helps to keep them from turning brown.
Place the cut artichokes in a large pot of salted water with the lemon. Bring to a boil and then turn down the heat and simmer until the bottoms are tender and a center leaf pulls out easily. About 45
to 60 minutes.
When they are done - remove from the water and invert on a rack to drain and cool enough to handle.
Once the artichokes are cool enough it handle - slice them in half with a serrated knife. I used an electric knife which works wonders.
If you don't have an electric knife use a serrated bread knife.
Now comes the fun part.
Using a sharp paring knife, cut between the choke and the heart. Then using a small spoon scoop out all the pokey choke and discard.
The bottom artichoke is cleaned and seasoned - ready to grill.
At this point you can place the artichokes in the refrigerator until it is time to grill them.
Place over direct heat until charred on both top and bottom.
Grilled Garlic Artichokes.