Grilled Artichokes with Fresh Herb Infused Olive Oil
Learn how to make this Grilled Artichokes with Fresh Herb Infused Olive Oil recipe with the voice-activated cookbook iPhone app, Myka.
Servings
4
Cook In:
55 mins
Prep In:
20 mins
Method:
Grill
Introduction
Grilled Artichokes with Fresh Herb Infused Olive Oil
By: Sous Chef Myka
Flavorful and perfectly-charred, these Grilled Artichokes with Fresh Herb Infused Olive Oil are about to become your new go-to. Don’t let the effort of prepping the artichokes scare you off: with this recipe, you’ll have delicious grilled artichokes in no-time.
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2 Artichokes
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6 Cups Water
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2 Bay Leaves
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3 Garlic Cloves
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1 Tsp Coriander Seed
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1 Sprig Rosemary
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1 Sprig Thyme
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½ Tsp Tarragon
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1 Tsp Whole Peppercorns
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2 Lemons
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½ Tsp Mustard Seed
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3 Tbsp Flat Leaf Parsley
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½ Tsp Fresh Thyme
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½ Tsp Fresh Rosemary
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2 Tbsp Fresh Basil
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½ Tsp Dried Oregano
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¼ Tsp Crushed Red Pepper
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¼ Tsp Salt
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¼ Tsp Black Pepper
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½ Cup Evoo
Grilled Artichokes with Fresh Herb Infused Olive Oil
Hi Chefs, Myka here 👋
The beauty of these Grilled Artichokes with Fresh Herb Infused Olive Oil is in the simplicity. Feshly grilled artichokes are the star of the show, which you’ll prep by snipping away the pointy tips, trimming the stem, and scooping out the fuzzy inside chokes.
After that, you’ll prepare a pot with some herbs and aromatics (like bay leaves, garlic, rosemary and tarragon). Your artichokes will steam in that mixture, while you assemble a tasty herb dipping sauce. Once they’re done steaming, you’ll cook your artichokes on a high heat grill, to get those picture-perfect grill marks. With a squeeze of grilled lemon and a side of that homemade herb dipping sauce, these grilled artichokes are ready to eat.
Happy cooking!
Step by Step Instructions
Step 1
To prepare the artichokes, use scissors to snip away the pointy tips of the artichoke leaves from 2 artichokes. Trim the stems to 2” from the base of the artichoke. Cut off and discard the top ½” of the artichokes. Cut the artichokes in half.
Step 2
Using a strong metal spoon, scoop out the inside fuzzy chokes and small inner artichoke leaves.
Step 3
Prepare a large pot with 6 cups of water, 2 bay leaves, 2 cloves of garlic, crushed, 1 teaspoon of coriander seed, 1 sprig of rosemary, 1 sprig of thyme, ½ teaspoon of tarragon, 1 teaspoon of whole peppercorns and 1 lemon sliced in half.
Step 4
Place a steamer rack inside the pot and add the artichokes. Bring to a boil and then cover and reduce the heat to medium. Let artichokes steam for approximately 30-45 minutes.
Step 5
While the artichokes are steaming, prepare the herb dipping sauce. Toast ½ teaspoon of mustard seed on a dry pan until fragrant. Add to a mixing bowl.
Step 6
On a cutting board, mince 3 tablespoons of flat leaf parsley, ½ teaspoon of fresh thyme, ½ teaspoon of fresh rosemary and 2 tablespoons of fresh basil. Add to the mixing bowl.
Step 7
Add ½ teaspoon of dried oregano, ¼ teaspoon of crushed red pepper, ¼ teaspoon of salt and ¼ teaspoon of freshly ground black pepper to the mixing bowl.
Step 8
Finely grate 1 clove of garlic into the mixing bowl and top with ½ cup of quality extra virgin olive oil. Mix well to combine.
Step 9
Just before your artichokes are done steaming, prepare your grill for direct high heat.
Step 10
Remove the artichokes from the steaming basket. Brush the artichoke all over with the herb infused olive oil.
Step 11
Slice 1 lemon in half. Place the lemon and artichoke halves cut side down on the grill grates. Cover and grill for 5-10 minutes until you have nice grill marks on the cut side of the artichokes.
Step 12
To finish, squeeze the juice from half of the grilled lemon into the herb infused olive oil and mix to combine. Squeeze the other half onto the cut sides of the artichokes. Serve immediately.
Myka, also known as “My Kitchen Assistant,” is a voice-enabled recipe builder which allows you to effortlessly follow and create recipes. You can read more about Myka’s story by clicking here.
