Grilled Artichokes with Olive Oil, Lemon, and Mint

Delicious. The mint is the secret ingredient. Save some of the oil/lemon/mint /salt marinade for the end, make sure to eat sloppily with fingers covered in marinade!

• rmazar

• 4/18/2015

Growing up in CA I consider myself a bit of an expert on artichokes (she says modestly). I personally like to half them lengthwise and remove the fuzzy parts with a VERY sharp paring knife, before steaming on a rack over boiling water with 2 lemons, juice and skins and 2 tsp Italian seasoning. I skip rubbing the chokes with lemon to avoid turning brown because I find they do that anyway. I use a 2 prong cooking fork to test for doneness, they should yield to the fork but with resistance. This time can vary up to 20 minutes depending on freshness and variety of artichoke and it's fairly easy to run out of water, so keep an eye out. In summer we coat lightly with garlic infused olive oil with fresh mint or oregano and some red papper and then char on the grill for about 12 minutes. In winter we LOVE the simple sauce of 3/4 C mayonnaise (always stir mayo to smooth before adding other ingredients), 2-3 T FRESH lemon juice, 1-2 T Tamari (NOT soy sauce - ever so much better) and 2 tsp Asian Chili Garlic Sauce. Mix together to a light pink color and it both makes ahead and keeps (untouched) for up to a week refrigerated. The BEST!

• Morluv

• San Diego

• 3/21/2014

Excellent... Just amazing

• Mamiro

• Laurentides, qc

• 6/30/2013

Great dish! Quick, easy and full fo flavors. Pair this with the cherry salsa pork tenderloin in June '11 Bon Appetit

• TheCaptain11

• Rowayton, CT

• 6/13/2011

Excellent. Made just as the recipe said. Excellent.

• jenmmcd

• 6/6/2011

Excellent. I boiled them in water with squeezed lemon wedges for additional flavor, then tossed them in a bath of butter, olive oil and lemon with salt and pepper. I left out the mint. Didn't miss it. We grilled them after the marinade had soaked in a bit, but I am sure they would have been fine even without the grilling. Still it added a nice flavor. Will definitely add to my regular rotation of recipes.

• nlopin

• SF

• 11/30/2010

Ohhhh so good! Added a touch of garlic powder, put these on the grill with a burger and ended up filling up on artichoke before even making it two bits into the burger! Give it a go, you won't even miss the butter!

• cwiertal

• 7/24/2010

Simple, delicious...I would definitely make these again!

• Anonymous

• New York

• 6/9/2009

this was a nice dish. The only thing is that the outside leaves really couldn't be eaten, so my guests were at a bit of a loss as to how to tackle them. We ended up using knife and fork for the stems and bottom/middle then resorted to using our fingers to pick up the outer leaves and scrape with our teeth - a bit of a messy proposition with the dressing. Nonetheless I'd consider making them again.

• cateler

• chapel hill

• 5/3/2009

Absolutely LOVE this recipe! Have made it so many times...perfect for summer parties as you can do most of the work ahead of time. I omit the mint and add about 4 cloves pressed garlic. Is extra yummy served with a dill aioli.

• Moniquevs

• San Francisco

• 4/7/2009

I made this recipe last night to go with chicken and shrimp kabobs on the grill for 6 people. It was incredibly delicious, and everyone loved it! I did it a little differently, only using 3 large artichokes. I cut the artichokes according to the recipe (not halving them until they were already cooked) - "Cut stem off 1 artichoke, leaving about 1 inch. Snap off outer 2 rows of leaves. Cut off top 1/3 of artichoke." - and then I boiled them in salted water with one whole sliced lemon for 20 minutes. After they were drained and cooled, I sliced them in half and removed the hair and tough leaves. I found that taking a small knife and slicing just under the hair root made it very easy to then take a spoon to remove the hair. When the halves were ready, I then placed them in a baking dish and basted them with the dressing and put them in the refridgerator until it was time to grill. (approx. 3 hours) Only the sliced side was grilled, and the outside leaves basted with more of the dressing. When the artichokes were done, I poured the remaining dressing over them, and served them warm. It was so easy, and I will definitely be making this again!

• KLiz72

• Kapolei, HI

• 7/16/2007

Love to make this when artichokes are in season. I never seem to have mint on hand, so I use oregano. As long as there is plenty of lemon of good quality olive oil, it's perfect. (I do add some garlic powder now). Have made several times over the past year.

• cloudles1

• Bellevue, WA

• 7/15/2007

I really like the concept of the dish, but next time I would make the dressing with garlic and perhaps some red pepper flakes. I personally couldn't taste the mint. The prep work can be difficult, but using a small knife with precise cuts yields great results.

• Anonymous

• Charlottesville, VA

• 4/14/2007

delicious! will definitely make these again!

• Anonymous

• Brooklyn, NY

• 7/21/2006

YUM! YUM! YUM! And easy to make and very impressive looking!

• bdo

• Moreno Valley, CA

• 6/24/2006