Sucking it up last week, I decided to try preparing artichokes for our supper, after finding some on sale at Whole Foods. Our menu for the evening was grilled beef shoulder tender, thinly sliced and served over hearty salad greens. I thought the artichokes would be a perfect accompaniment.
2 fresh artichokes, sliced in half
2 cups water
1/2 tsp. sea salt
1/4 cup apple cider vinegar
1 1/2 tablespoons olive oil
1 clove garlic minced
To prepare the artichokes, cut off the stem, then slice in half. In a large pan on the stove (large enough that the artichokes will not be stacked on each other), bring the water and salt to a steady simmer, and place your cut artichokes in the pan. Cover with a lid, reduce heat to medium and steam about 15 minutes.
Artichokes are extremely tough so this helps tenderize them before grilling, even if you re only sting the heart (which is my preferred choice)
After steaming, remove from the stovetop (checking to see that they are indeed tender…. if not, put them back on about 5-10 more minutes).
Mix together the cider vinegar, olive oil, black pepper, and garlic, and brush the top and bottom of the artichokes.
Place the artichokes in a grill basket.
Preheat your grill to 400 degrees. Place you basket on the grill (alongside your protein as well) and let cook about 5 minutes before turning them over.
Baster with the vinegar mixture as the artichokes cook.
I cooked ours about a total of 20 mints on the grill, but cook them until the heart is super tender and is easy to remove from the artichoke itself.
Scoop out the heart of the artichoke and serve atop you salad, or just as a dinner side. The vinaigrette mixture is a really flavorful touch.
For the beef on my salad, I marinated it in the zesty Dijon marinade that I shared last week.
It is just soo good on top of a salad.
You can use a dressing of your choice, but I do like a good vinaigrette dressing with this.