Grilled Baby Artichokes
10-12 baby artichokes
2 sticks unsalted butter, softened
Zest and of one Whole Lemon
Juice of Half a Lemon
Small handful fresh sage leaves cut very fine
2 cloves finely minced garlic
Olive Oil to drizzle
In a small bowl, combine softened butter, sage, garlic, juice, zest, and pepper. Set aside.
In a Big Pot of seasoned water, blanch the baby artichokes until fork tender. Roughly about 10-15 minutes. When you can pierce it easily, drain them and run under very cool water. Cut in half length-wise. Line up on a baking sheet and drizzle with Olive Oil (this will prevent them from sticking to the grill). Season with salt and pepper.
On a very hot grill, sear the artichokes face down. Let cook for a couple minutes until they have a nice char and smell a little smoky. Remove and set on platter.
Take the butter, you can melt it and dip the artichokes in it. Or spread over each one. Or Melt and pour over the lot of them. These are fantastic cold. The biggest trick is to make sure they are totally cooked through otherwise they won’t be tender.
Enjoy! Add these to an antipasti platter. Or as a vegetarian centerpiece for an al fresco midsummer feast!