I am not posting this recipe because it super complicated…because it’s most definitely not. But I have a story to tell. A story of my CSA box that came with numerous artichokes, two weeks in a row. Artichokes that stared at me from the fridge every darn time I opened it. I avoided eye contact. Why? Because I was intimidated.
Yes, I was scared of a vegetable. Not because of the taste. I love artichokes. But because Artichokes are like the armadillos of the vegetable world – thick skinned and thorny. Scary And I had no idea how to prepare them properly.
Finally I got fed up with the artichokes scoffing at me (plus I didn’t want them to go to waste). I did a little research and decided I wanted to GRILL my artichokes. Fancy.
But first, a little artichoke anatomy lesson. Trust me. You’ll want to take a look so you’ll know what you’re dealing with when you’re preparing these suckers.
How did they turn out? Delicious! The grill adds a nice smoky note. The best part (for me anyhow) is the heart, and these grilled artichoke hearts were tender and perfect.
Conclusion? Don’t shy away from the artichokes. They’re good stuff.