Grilled Artichokes with Mint and Chiles

Another winner from Mario Batali Italian Grill!!

I've been finding recipes online but I think I'm going to have to check this book out at the library and try a few more recipes. If there's more success I'll add it to my collection.

My cookbook collection isn't large. It used to be. Or I thought it was until I learned there are people on the CL boards that have thousands of cookbooks. I thinned mine a few years ago when I realized I hadn't used a lot of them.

I decided before I buy a new cookbook I would check it out at the library first and try as many recipes as possible. If most of the recipes are great or if I check the book out more than once I either buy it or put it on my wish list. I get Amazon gift certificates at work on a regular basis and that is my cookbook budget.

Back to the artichokes.

I had all the ingredients on hand because I intended to make this earlier in the week. In my opinion artichokes are a PITA to prepare but the payoff is worth it. The heart is my favorite part and I always save it for last.

The chicken on the plate isn't interesting. It's just a boneless skinless breast I marinated in my home made vinaigrette and grilled.

The artichoke would be the perfect compliment to a steak!


Grilled Artichokes with Mint and Chiles

- serves 6 -
Adapted from Mario Batali Italian Grill by Mario Batali

6 large artichokes, preferably with stems
2 lemons, halved
1 bunch mint, chopped, stems and all, plus about 1/4 cup fresh mint leaves cut into chiffonade (thin slivers)
6 garlic cloves, thinly sliced
1 cup extra-virgin olive oil
1 cup dry white wine
2 to 4 red jalapeƱos, diced or thinly sliced
Coarse sea salt

1. Fill a large bowl with about 6 cups of water and add the juice of 1 1/2 of the lemons; add the 3 lemon halves too. Snap off the tough outer leaves from one artichoke until you come to the leaves that are pale yellow toward the bottom. Cut off the top 1 inch of the leaves. As you work, rub the cut surfaces with the remaining lemon half. Trim off the bottom of the stem and, using a paring knife, trim away the tough outer layer from the stem. Trim any dark green parts from the bottom of the artichoke. Halve the artichoke lengthwise and, using a grapefruit spoon or small sharp spoon, remove the fuzzy choke. Pull out the small purple inner leaves. Put the trimmed artichoke in the bowl of lemon water, and repeat with the remaining artichokes.

2. Combine the chopped mint, garlic, olive oil, and wine in a large pot. Add the artichokes and the lemon water, along with the lemon shells, then add more water if necessary to cover the artichokes. Put a pan lid on top of the artichokes to keep them submerged and bring to a boil over high heat. Reduce the heat, cover, and simmer until just tender, 15 to 20 minutes, depending on the size of the artichokes. Drain and allow to cool.

3. Preheat a gas grill or prepare a fire in a charcoal grill.

4. Place the artichokes cut side down over the hottest part of the grill and cook, unmoved, for 3 to 5 minutes, until nicely charred. Turn and cook for 5 minutes more, or until golden brown on the second side.

5. Place the artichokes on a platter and strew with the remaining mint and the jalepenos. Serve with a bowl of coarse salt.