Grilled Artichokes with Garlic Butter

Grilled Artichokes with Garlic Butter

Grilled Artichokes:

  • 4 large artichokes
  • 2 Tbsp black peppercorns
  • 10 cloves garlic
  • 2 lemons (halved)
  • Extra Virgin Olive Oil
  • Kosher salt and ground black pepper (to taste)

Lemon Garlic Butter:

  • 1 cup butter
  • 4 lemons (zested and juiced (be careful with seeds))
  • 5 cloves garlic (thinly sliced)
  • 1 tsp kosher salt
  • 10-12 sprigs thyme (fresh)

Artichokes:

  1. Use a serrated knife to cut artichokes into quarters.
  2. Cut sharp tips of leaves off and discard.
  3. Scoop out the prickly center of artichoke and discard. Rub cut side of artichoke with lemon half to ensure no yellowing.
  4. In a large stock pot filled with very cold water, place artichokes.
  5. In stock pot, add peppercorns and the garlic cloves.
  6. Squeeze juice from lemon into the pot as well and add leftover lemon skin to water.
  7. Bring pot to a boil and then simmer for 22-25 minutes. Leaves should be easy to pull from the head and artichoke bottoms are tender.
  8. Remove from pot and drain.
  9. Drizzle artichokes with olive oil, kosher salt and pepper.
  10. On a grill with high heat, place artichokes and cook until grill marks appear. About 3 minutes. Flip and do the same on other side.
  11. Remove and serve with garlic lemon butter.

Lemon Garlic Butter:

  1. In a small saucepan, melt butter over low heat.
  2. Remove from heat and let solids cool slightly.
  3. Skim fat solids from clear butter below and discard solids.
  4. Add lemon zest, garlic cloves, salt and thyme.
  5. Cook on medium.
  6. Garlic should start to brown. About 4-6 minutes.
  7. Add lemon juice to mixture and combine well.
  8. Can be drizzled or used as a dipping sauce.