We’ve been playing around with artichokes and with a little trial and error have arrived at a favorite new way to enjoy: grilled. The inspiration for the recipe comes from Mario Batali’s Italian Grill. The first time I made them, they were tough so be sure to increase the boiling time (before they go on the grill) until artichokes are tender. I’ve adapted Batali’s method ever so slightly, but have kept his flavor profile because it ROCKS.
Grilled Artichokes with Mint and Jalapeño
6 large artichokes, preferably with stems
2 1/2 lemons
1 bunch mint, chopped, stems and all, plus about 1/4 cup fresh mint leaves cut into chiffonade
6 garlic cloves, thinly sliced
1 cup extra-virgin olive oil
1 cup dry white wine
3 red jalapeños, seeded and diced
Coarse sea salt
Squeeze juice from 2 lemons into large bowl filled with cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off outer 2 rows of leaves. Cut off top 1 inch of leaves of artichoke. Cut artichokes in half lengthwise.
Using a grapefruit spoon, cut out fuzzy choke and prickly small purple leaves. As you work, rub cut surfaces with remaining lemon half. Trim off bottom of stem and, using a paring knife, trim off tough outer layer of stem. Place artichoke in lemon water. Repeat with remaining artichokes.
Combine chopped mint, garlic, olive oil and wine in large pot. Add artichokes and lemon water, along with lemon shells, then add more water if necessary to cover artichokes. Bring to boil, and boil until just tender, about 15-20 minutes depending on size. Drain and allow to cool.
Preheat gas grill for cooking over direct medium-high heat. Place artichokes cut side down over the hottest part of grill and cook 4-5 minutes unmoved, until nicely char. Turn and cook for 5 minutes more, or until golden brown on second side.
Place artichokes on a platter and strew with the remaining mint and jalapeños. Serve with bowl of coarse salt.