These were the best artichokes we have ever eaten. Neither Michael nor I were fans of the olive dip but the artichoke was true perfection. The garlic butter brushed on just before grilling was delicious as was the smoky taste achieved by grilling. The liberal use of salt and lemon in the steaming liquid gave them such flavor. We will definitely have these again.
I just realized I left half of the ingredients out of the green olive dip. It was continued in another column and I didn’t see it. I think it would have been much better if I had made it correctly. I retract my negative comment about the dip.
Here is the recipe and picture from Sunset:
- 6 artichokes
- 1 tablespoon plus 1/2 teaspoon salt
- 1 lemon
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon pepper
- Slice tops off artichokes, pull off small leaves, trim stems, and snip off thorny tips. In a large pot, bring 1 to 2 inches of water to a boil. Add 1 tablespoon salt, the juice of 1 lemon, and artichokes; cover and steam until artichoke bottoms pierce easily, 20 to 40 minutes. Drain artichokes. When cool enough to handle, cut each in half lengthwise and scrape out fuzzy center. In a bowl, combine garlic, olive oil, 2 tablespoons lemon juice, 1/2 teaspoon salt, and pepper. Brush artichokes with garlic mixture and set, cut side down, on a grill over medium heat. Grill, turning once, until lightly browned, 8 to 11 minutes.
- Green olive dip. In a blender, whirl 1/2 cup chopped parsley, 5 tablespoons extra-virgin olive oil, 2 tablespoons chopped green olives, 1 tablespoon drained capers, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon pepper, and 1/8 teaspoon salt until chunky.