Sicilian Grilled Artichokes with Garlic and MintSteven Raichlen
Other Recipes from Episode 410: The Mediterranean Grill
- Fennel-Grilled Branzino Flambeed with Pernod
- Greek Grilled Lamb Chops with Smashed Potatoes and a Deconstructed Greek Salad
Sicilian Grilled Artichokes with Garlic and Mint
- Yield: Serves 4
- Method: Grilling in the embers (cavemanning)
- 4 large artichokes
- 6 cloves garlic, peeled and minced
- 1/3 cup packed fresh mint leaves, stemmed and finely chopped
- Extra virgin olive oil, for drizzling
- Coarse sea salt and freshly ground black pepper
You’ll also need:
- A lump charcoal fire; long-handled tongs; melon baller (optional)
1: Trim the bottom 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 prickles.) Using a melon baller, remove the purplish choke. Turn each artichoke upside down (stem end up) and smash it against your work surface a half dozen times to spread open the leaves.
2: Stuff each artichoke with garlic and mint, forcing both between the leaves. Generously, and I mean generously, drizzle each artichoke with olive oil and season with salt and pepper.
3: Meanwhile, set up your grill for ember-grilling. Rake out the coals in an even layer.
4: Stand the artichokes on the embers on their stem ends. Grill until the bottoms are charred and the flesh is tender. 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 20 minutes. Use a metal skewer to test for doneness: it should pierce the artichoke easily.
5: Transfer the artichokes to a sheet pan. Using a paring knife, scrape any really burnt parts off the bottom and any really charred outside leaves. Transfer to wide shallow bowls, drizzle with more olive oil, and dig in.