Longtime friend of the Fresh-Pressed Olive Oil Club, author and TV host Steven Raichlen, shared this recipe from his forthcoming book, How to Grill Vegetables. It pays homage to Italians’ love of grilled artichokes. Here, this delectable botanical (yes, artichokes are technically flowers) are grilled directly in the embers of a wood or charcoal re.
- 4 large artichokes
- 2 cloves garlic, peeled and minced
- 1/3 cup packed fresh mint leaves, stemmed and finely chopped
- Extra virgin olive oil for drizzling during grilling and for serving
- Coarse salt (kosher or sea) and freshly ground black pepper
Trim the stem off each artichoke. Using kitchen scissors, cut the points off the leaves. (This is optional and most Sicilians don’t bother, but it does remove the sharp barbs.) Turn each artichoke upside down (stem end up) and smash it against your work surface a half dozen times to spread open the leaves.
Stuff each artichoke with garlic and mint, forcing both between the leaves. Generously—and we mean generously—drizzle each artichoke with olive oil and season with salt and pepper.
Meanwhile, set up your grill for ember-grilling. Rake out the coals in an even layer. Fan off the loose ash with a folded newspaper.
Stand the artichokes on the embers on their stem ends. Grill until the bottoms are charred and the flesh is tender. Using long-handled tongs, rotate the artichokes from time to time so they cook evenly. Turn them on their sides to char the outside leaves. Total grilling time will be 15 to 30 minutes. Use a metal skewer to test for doneness: It should pierce the artichoke easily.
Transfer the artichokes to a rimmed sheet pan with tongs. Using heat proof gloves and a paring knife, scrape any really burnt parts off the bottom and remove any really charred outside leaves. Transfer the artichokes to wide shallow bowls, drizzle with more olive oil, and dig in.
Serves 4 — Recipe from How to Grill Vegetables by Steven Raichlen (Workman, April 2021)