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I love these grilled artichoke halves and per my husband's request we made them last night topped with a fresh herb and lemon dressing. Different from baby artichokes, globe artichokes are best for sharing as you don't eat the actual leafs but scrape off the "meat" of each leaf with your teeth and discard each layer once your done. The fresh herb and lemon dressing is a perfect compliment and is super simple to make. Enoy!
GRILLED ARTICHOKE HALVES
2 whole globe artichokes
1 tablespoon of salt
HERB LEMON DRESSING
1/4 cup of olive oil
1/4 cup of butter substitute (such as Earth Balance or I Can't Believe It's Not Butter)
Juice of 1 lemon
1/2 cup of Italian flat leaf parsley chopped
2 tablespoons of chives chopped
salt and pepper to taste
Cut tops off each artichoke (about 1/2 inch) and trim the bottom of each stem while removing any of the small leaf on the stems. Using scissors, snip off the thorny tips of each leaf. In a large pot, bring 2 inches of water to a boil. Add the juice of 1 lemon, 1 tablespoon of salt and the artichokes. Cover and steam for about 15 to 20 minutes (until the stems are easily pierced with a fork). Drain and let cool. Cut the artichokes in half lengthwise and remove and discard the fuzzy center. (*Side note: this part can be a bit difficult. I use a spoon with a good amount of pressure to scrape out the fuzzy part. You may need to also use a knife if you are having trouble removing it with a spoon). Brush each half with olive oil and season with salt. Grill cut-side down over medium heat for about 6 to 8 minutes. Flip and grill briefly about 1 to 2 minutes. While the artichokes are on the grill, prepare your dressing. Combine olive oil, butter substitute and the juice of 1 lemon. Whisk until combined. Add the chopped parsley, chives, salt and pepper. Whisk well. Arrange the artichokes in a bowl or platter and drizzle with the Herb Lemon Dressing.
For more artichoke love, check out my Baby Roasted Artichokes.