Broiled Artichokes with Garlic and Lemon…I’ve certainly eaten my fair share of artichokes over the years and I savor every delicious moment they are in season during the spring months and again for a shorter time in the fall.
Eating an artichoke is a hands-on, some-what messy experience. But, I love to eat them! I don’t know why but there kinda of sexy to eat, lol….Peeling back each delicate petal with your fingers and dragging it gently between your teeth to remove the soft fleshy bit forces you to slow down and appreciate every delicious bite, until you finally reach the best part: the tender heart.
After stripping off the tough outer leaves, snipping off the thorns, and removing the inner choke, I toss the artichokes in a mixture of lemon juice, olive oil and garlic then seasoned with sea salt and ground pepper. The lemon and garlic gently infuse the artichoke with a subtle, but tasty flavor.
Who else loves Artichokes?…
Ali in the Valley
Broiled Artichokes with Garlic and Lemon…
1 or more large globe artichokes
2 cloves of garlic
1 slice of lemon
1 tbs Olive Oil
salt and pepper to taste
Trim the artichokes down to the heart. Start by peeling off all of the tough green petals. Then peel a few more. Less is more. Now trim the stem to 1 inch and peel the tough skin from it. Next, cut the top third of the artichoke off and slice it in half lengthwise. If the choke part is hairy, scrape it out with a spoon. Put the trimmed artichokes in a bath of acidulated water to retard the browning caused by oxidation.
Blanch the artichokes in boiling water for 5 minutes. Drain and toss with olive oil and lemon juice. Spread them out on a baking sheet, drizzle with some more oil, coarse sea salt and pepper, and broil until slightly charred.