Consider this recipe for grilled baby artichokes part 1 of my contribution to Blogging for Babies. The inspiration for this dish came from the very tasty grilled artichokes we had at Bricktops while on vacation in Naples, FL [read about it here] and is named after my precious nephew.
- 6 baby artichokes
- Freshly squeezed lemon juice (from 1 lemon)
- 1-2 Tablespoons balsamic vinegar (to taste)
- 1/4 cup olive oil
- 2 cloves fresh garlic, minced
- Freshly ground black pepper, to taste
- Sea salt, to taste
To prepare the artichokes: slice tops off crosswise, trim stems, snip tips of leaves as needed. I love kitchen shears for this step!
Boil artichokes in lemon-water until bottoms pierce easily. The acid in the lemon juice will prevent the artichokes from becoming discolored.
Drain artichokes and let cool. Cut each artichoke in half lengthwise. Since we’re using baby artichokes, you probably won’t have a choke to remove. However, if you have a more mature artichoke with a fuzzy center, you will need to scrape it out.
Mix balsamic vinegar, olive oil, and garlic in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. Let marinate at least one hour.
Drain artichokes. Season both sides with salt and pepper then place cut side down on a grill (I use a gas grill on medium heat). Grill until lightly browned on the cut side, 3 to 4 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 2 to 3 minutes more. Best served hot.
Be sure to visit me again for part 2 in my Blogging for Babies series. It’ll be a sweet surprise – I promise!