Grilled Artichokes

Kathy J Ellis
Nov 25
2 min read

Updated: Nov 25

This short note on artichokes is from my very dear friend, Timothy Gast. Tim recently retired from a long career in the produce industry, and he knows his veggies. Now, he and his husband, Paul Angleheart, spend time taking care of their beautiful yard in San Francisco, California, and their sweet rescue kids, Maya and kitty Pat. Well, they didn't recuse Pat; she just moved in - smart girl. And they grace their friends and family with delicious meals from their gourmet kitchen. I've been a lucky guest at the table.

Tim and Paul also started a website, '2 Guys Cookin'.

It's just for fun, they tell me, but I think you all should take a look. And please give them a follow.

One day, Tim and I were talking about my artichokes, I have near 100 plants on my farm. Well, since I'm collecting recipes from friends, I asked if he'd share one of his.

From Tim Gast.

Exciting times for Artichoke lovers! I got the inside scoop out of Sacramento, and it seems as though artichokes are about to be named the official State Food of California. Of course, I was not surprised at all.

Considering all the competition, it was a tough race. We beat out almonds, avocados, crab, sourdough, grapes, and wine.

So many good things to eat are associated with California, but I don't think any other item on the list is as rich in history and truly unique to the state as artichokes.

I never get tired of them, and I never get tired of finding new ways to eat them. Here is a very interesting article on the 'artichoke wars'. There war was real.

Must be the new BBQ, but I am all about the grilling. So I tried out this new recipe, and I love it. It is fairly simple, but it is a two-day process. You can do it in one, but it tastes better marinating overnight.

Recipe: Grilled Artichokes

(from Chef Tim)

Ingredients

6 medium artichokes, trimmed and steamed
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup water
Juice of 1 lemon
1 teaspoon salt
Two sprigs thyme
Two sprigs oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon fresh ground black pepper

Instructions

1. Steam the Artichokes

Trim and steam your artichokes until the bottom is tender and you can easily pierce them (about 30 minutes).
Remove from heat and drain.
When cool enough to handle, cut them in half and scoop out the choke and any prickly petals in the center.

2. Marinate

Mix the marinade ingredients and pour over the artichokes.
Marinate them overnight, or at least 1 hour.

3. Grill

When you are ready to cook them, remove them from the marinade and grill them, cut side down, until lightly browned, about 5 minutes; it doesn't take long.
Turn them over, brush them with the marinade, and grill for another 3–4 minutes.