You probably haven’t had these, or had them like this. A lot of people shy away from then because they are intimidated, but there really is no need for that. With a little know how this will be one of your new favorite snacks. Grilling these aren’t necessary for the sake of cooking them, but it does wonders for bumping up the flavor that you can get out of them.
- Artichoke heart(s)
- Olive oil
- Dipping sauce – such as the Lemon Thyme crema here or something else with a little acid in it.
Bring a small pot with enough water to fully submerge the artichoke to a boil. Place the artichoke in the water and blanch for 15-20 minutes. Once the artichoke has been blanched, with a sharp knife (the sharper the knife, the less likely to tear up the artichoke when slicing) halve the artichoke.
Drizzle with olive oil and a pinch of salt, then place cut side down on grill to get a nice layer of char. Turn over and get some char on the other side which will just help to impart more of that smokiness to the artichoke.
To eat: remove a pedal from the artichoke. At the base of the pedal is the meat of the artichoke that you want to eat. Dip that side into your crema and then using your teeth to kind of scrape the meat from the pedal, discarding the tough inedible portion of the pedal.