For several years, my sisters and I had Artichoke cooking competitions during the holidays. We stopped competing, primarily because once I perfected stuffed artichokes, I never wanted to cook them any other way. So for years thereafter, I brought the stuffed artichokes for the holidays. Last summer, however, I decided to try grilled artichokes and surprisingly loved them. After trimming the needles and removing the stem, I baked four whole artichokes for an hour in a chicken broth bath covered with foil at 350. After cooling, I quartered them top to bottom, removed the fuzzy part, then grilled outdoors with olive oil – both sides. Then, served them with a mixture of lemon juice, olive oil and chopped mint from my garden for dipping. They were great with a cool beverage and fun finger food. I encourage my kids and their friends to post a reply to this, however, so that you get a balanced review. They did not respond with the energetic, positive, thanks I usually get from serving fettucini or pancakes.
Gail Turnbull on Wild Plum Hunt Donna on The Cheese Whiz realtytalk on Coming Clean Elaine Donahue on Coming Clean Brittany on Il Cibo e importante