{"id":5862,"date":"2012-04-25T08:58:04","date_gmt":"2012-04-25T15:58:04","guid":{"rendered":"https:\/\/www.skilletchronicles.com\/content\/?p=5862"},"modified":"2012-04-25T08:58:04","modified_gmt":"2012-04-25T15:58:04","slug":"chokes-on-the-grill","status":"publish","type":"post","link":"https:\/\/www.skilletchronicles.com\/content\/chokes-on-the-grill\/","title":{"rendered":"‘Chokes on the grill"},"content":{"rendered":"

\"\"<\/a><\/p>\n

With the days getting longer and temperatures rising, grilling season has opened at our house.<\/p>\n

Throughout the warm months, we cook at least half our dinners outside.\u00a0 They’re simple affairs\u2013a piece of fish, or perhaps a pork chop, and a grill basket filled with the season’s best vegetables.\u00a0 I never tire of the way a little smoky char brings out the natural sweetness of everything from eggplant and zucchini to peppers and potatoes.<\/p>\n

This year, we decided to try grilling artichokes, which are plentiful at the farmers markets right now.\u00a0 I especially like the smaller ‘chokes with their tender stems.<\/p>\n

The results were extraordinary \u2013 the buttery, nutty flavor of the thistles playing off the smoke of the grill and a parsley paste heady with garlic and lemon.\u00a0 Braising in white wine and olive oil beforehand contributed yet another layer of flavor.<\/p>\n

It does take a little more effort to prepare artichokes for the grill. You’ll need to strip each one down to its most tender leaves and remove the hairy choke at its center.\u00a0 On the other hand, eating artichokes requires less effort when you don’t have to remove the leaves as you go.<\/p>\n

If you need a refresher on prepping, check out this tutorial<\/a> from my earlier post on artichoke risotto.\u00a0 For this dish, though, you will slice the prepared artichokes in half rather than eighths.\"\"<\/a><\/p>\n

To make things easier at dinner time,\u00a0 you could prep and braise the artichokes early in the day, then refrigerate them until it’s time to grill.\u00a0 The actual time over the open flame is relatively short.<\/p>\n

Just be sure to make plenty.\u00a0 They’ll go fast.<\/p>\n

GRILLED ARTICHOKES<\/strong>
\nServes 4<\/em><\/p>\n

2 lemons, halved
\n6 small to medium artichokes with stems
\n6 tablespoons extra virgin olive oil, divided use
\n1\/2 cup white wine
\n1\/2 cup water
\nSalt and freshly ground pepper
\nAbout 1 cup Italian parsley leaves, packed
\n3 cloves garlic
\nzest of 1 lemon<\/p>\n

Squeeze lemon juice into a large bowl, half filled with water and drop in the rinds.\u00a0 Prepare artichokes by removing outer leaves down to the tender, yellow-green layer.\u00a0 Cut off about an inch of the top end, slice in half and scoop out the hairy choke with a teaspoon or small, sharp knife.\u00a0 Drop artichoke halves in the lemon water.\u00a0 You can prepare the recipe up to this point and leave the artichokes in the water, covered, in the refrigerator for several hou.<\/p>\n

When you’re ready to braise, remove artichoke halves from water with a slotted spoon and let drain on paper towels.\u00a0 Heat 3 tablespoons of the olive oil over medium heat in a large, wide skillet.\u00a0 Add drained artichokes in a single layer and stir to coat with oil.\u00a0 Add wine, water and salt and pepper to taste and bring to a low boil.\u00a0 Reduce heat to medium low and simmer, covered, until tender, about 10 minutes.\u00a0 Remove lid, raise heat to medium, and boil off all the liquid, being careful not to burn the artichokes.\u00a0 Remove pan from heat and let cool.\u00a0 You could refrigerate the braised artichokes, covered, until it’s time to grill.<\/p>\n

Mince parsley, garlic, lemon zest and a generous pinch of salt together until very fine.\u00a0 Place in a small bowl and stir in the remaining 3 tablespoons of olive oil to make a thick paste .\u00a0 Rub the paste all over the artichoke halves.\u00a0\u00a0 Serve warm.<\/p>\n

Aleta Watson<\/em><\/div>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

With the days getting longer and temperatures rising, grilling season has opened at our house. Throughout the warm months, we cook at least half our dinners outside.\u00a0 They’re simple affairs\u2013a piece of fish, or perhaps a pork chop, and a grill basket filled with the season’s best vegetables.\u00a0 I never tire of the way a … Continue reading ‘Chokes on the grill<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-5862","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/www.skilletchronicles.com\/content\/wp-json\/wp\/v2\/posts\/5862","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.skilletchronicles.com\/content\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.skilletchronicles.com\/content\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.skilletchronicles.com\/content\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.skilletchronicles.com\/content\/wp-json\/wp\/v2\/comments?post=5862"}],"version-history":[{"count":17,"href":"https:\/\/www.skilletchronicles.com\/content\/wp-json\/wp\/v2\/posts\/5862\/revisions"}],"predecessor-version":[{"id":5911,"href":"https:\/\/www.skilletchronicles.com\/content\/wp-json\/wp\/v2\/posts\/5862\/revisions\/5911"}],"wp:attachment":[{"href":"https:\/\/www.skilletchronicles.com\/content\/wp-json\/wp\/v2\/media?parent=5862"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.skilletchronicles.com\/content\/wp-json\/wp\/v2\/categories?post=5862"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.skilletchronicles.com\/content\/wp-json\/wp\/v2\/tags?post=5862"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}