Grilled artichokes
A cousin of wild thistles and dandelions, the artichoke is a flower. And like all flowers, it keeps longer if its stem soaks in a vase filled with water. Little reminder: picking your own artichokes in Sainte-Madeleine is a sensory experience to schedule, and soon! You eat artichokes with your fingers by removing the leaves one by one. By scraping them with your teeth, from end to base, you’re removing a quantity of flesh that increases closer to its heart, which is entirely edible (aside from the choke part above it). Note that a cooked artichoke must be consumed ideally within 24 hours, because afterwards, it could cause digestive issues.
Preparation : 30 minutes
Baking : 20 minutes
Ingredients
Stuffing
Instructions
1. Place the lemon juice in a large bowl. Set aside.
2. Prepare the artichokes, one at a time, making sure to coat them in lemon juice well at each step of their preparation. Artichokes oxidize very quickly.
3. Remove the first outside leaves of the artichoke. Cut the stem to around 1 or 2 in. (2.5 to 5 cm) from the base of the artichoke. Peel the base and the stem using a small knife. Cut the tips of the leaves with a sharp knife or scissors to 2/3 of the height. Slice artichokes in half. Using a small spoon, remove the choke and the small central leaves. Set aside in the bowl with the lemon juice.
4. In a large steamer, add the artichokes and salt. Cook, covered, for around 15 to 20 minutes or until the base softens (check by piercing it with a fork). Let cool on a plate.
5. Preheat the barbecue on high heat.
6. In a bowl, mix all the ingredients.
7. Using your fingers, insert the preparation between each artichoke leaf and coat them well. Grill for 2 to 3 minutes on each side. Drizzle with a little olive oil and serve. They may also be placed on a baking pan and broiled on the middle rack of the oven for around 5 minutes on each side, or until they start to brown.
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