A favorite vegetable of mine that also grills well is the prickly artichoke. There are a couple of essential steps involved in preparing it for the grill, or your oven broiler if you don’t have a grill. Today I’m using the broiler method. Three simple ingredients can turn a common choke into something really special to enjoy as a first course, or if you’re lucky enough find some extra large ones, even a whole meal.

We had a wonder preparation of this vegetable in France in 2000. We stayed in the little northern town of Brittany. Being right on the coast, we learned that was perfect weather for growing artichokes. There were many fields near and within just a few of miles of the hotel. Even so, there weren’t any artichokes on the hotel menu, and one night the chef really outdid himself to impress us with a surprise. We had asked him about it earlier, and he didn’t really have any particular reason why they didn’t use them in their kitchen. Our appetizer looked more like a work of art than something to eat, and I tried to duplicate that beautiful presentation after we got home. This is as close as I have come.

Toasty Grilled Artichokes

2 fresh large artichokes

Extra virgin olive oil

Salt and pepper to taste

Pare off bottom leaves on chokes, and trim the discolored stem end. Place the chokes in large kettle of water. Bring to a boil, lower temperature to simmer, cover and cook for 20 to 30 minutes—depending on size of choke—or until the stems are slightly tender to the point of a paring knife.

Drain off water. Remove chokes to a plate for 10 or 15 minutes until cool enough to handle.

Slice chokes in half. Carefully lift out the very center from the smaller purplish leaves to the fuzzy part of the choke. Loosen the fuzzy center with a small paring knife by gently inserting it down and across the top of the base and lift out the center. Avoid cutting too deep or too far down into the heart—it’s really the best part!

Generously sprinkle salt and pepper between the leaves and over the cut side of the choke. Slowly drizzle the oil over the cut surface so that it “washes” the salt and pepper down between the leaves.

Preheat broiler and place halves cut-side up on baking pan. Broil for about 4 minutes, or until the leaf edges are brown and crisp. Remove to serving dish. Because the oil and seasonings basted the choke in the oven, you won’t need any sauce for dipping. They taste great just like that.

Enjoy!

© Pauline Boren 2008