What's Cooking: Grilled artichokes
Chef Vinny Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make grilled artichokes.
For the blanch:
• 3 large artichokes
• 1 lemon; whole
• 6 cloves of garlic
• 1 tbs. kosher salt
For the grill:
• ¼ cup extra-virgin olive oil
• 1 tsp. kosher salt
• ¼ tsp. black pepper
For the dressing:
• ½ cup extra-virgin olive oil
• ¼ cup fresh squeezed lemon juice
• 2 tbs. capers; drained
• ½ tbs. minced garlic
• ¼ tsp. crushed red pepper
• 2 tbs. chopped parsley
• Grated parmigiano reggiano (for garnish)
Prepare a large pot of water with the juice of 1 lemon and lemon peel, cloves of garlic and kosher salt.
Cut the top of the artichoke; cut more than half of it off (tough leaves are not utilized in the recipe). Remove small outer leaves by hand.
Using a peeler, peel the stem and remove the very bottom of the stem by cutting with a knife.
Sit artichoke top side down and cut in half by cutting through the stem, then through the artichoke. Once artichoke is cleaned, place directly into water bath to avoid oxidation.
Once all artichokes are cleaned, place pot onto stove and bring to a boil. Once water boils lower to simmer, cover and cook for 30-45 minutes. After 30 minutes check to see if they're done. If leaves pull off easily, they’re done.
Using a slotted spoon, carefully remove artichokes from water and allow cooking liquid to drain out.
Using a teaspoon, gently remove the “choke” by placing the spoon right underneath where the hairs meet the heart. If cooked properly, the “choke” should easily release.
Preheat your grill or grill pan to medium high heat.
Rub halved artichokes with olive oil and season with salt and pepper. Place artichokes cut side down on to hot grill. Grill for five minutes or until a char is formed.
Flip artichoke and grill for an additional three minutes. Once finished, remove from grill and set on cooking sheet.
Form the dressing by combining all dressing ingredients except parmesan and parsley in a medium sized mixing bowl. Whisk vigorously until emulsification is formed.
Drizzle dressing over the top of artichokes, garnish with parmigiano and chopped parsley.