Grilled Lemon-Balsamic Artichokes Recipe by Cara Mangini, "The Vegetable Butcher"
Savor the tangy and smoky flavors of Grilled Lemon-Balsamic Artichokes, a healthy and flavorful dish from Cara Mangini's 'The Vegetable Butcher', expertly prepared on the Arteflame Grill.
Cooked on the Arteflame Grill
Serves: 4
Ingredients:
- 3 medium artichokes, stems attached, trimmed, peeled, quartered, and choke removed
- Zest of 1 lemon
- 2 large lemons, 1 halved and juiced, 1 quartered
- 1 tablespoon balsamic vinegar
- ⅓ cup extra-virgin olive oil
- 2 garlic cloves, minced
- ½ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper, plus extra to taste
- ½ cup fresh flat-leaf parsley leaves, coarsely chopped
- Coarse or flaked sea salt, for finishing
Instructions:
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Steam the Artichokes:
- Set a steamer basket in a large pot with enough water to skim the bottom. Bring to a boil.
- Steam the artichokes until tender, about 15-20 minutes, adding water as needed.
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Prepare the Marinade:
- In a large bowl, whisk together lemon zest, lemon juice, balsamic vinegar, olive oil, minced garlic, fine sea salt, and ⅛ teaspoon of pepper. Mix in three-quarters of the parsley.
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Marinate the Artichokes:
- Add the steamed artichokes to the lemon marinade. Toss well and let stand for at least 30 minutes or up to 3 hours.
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Preheat the Grill:
- Heat your Arteflame grill to medium-high heat about 10-15 minutes before cooking.
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Grill the Artichokes and Lemons:
- Transfer the artichokes, cut side down, to the grill using tongs.
- Grill for 5 minutes, then flip and grill until they are golden and charred, about 3-5 more minutes.
- Grill the lemon quarters flesh side down alongside the artichokes.
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Serve:
- Return the artichokes to the marinade bowl, toss to coat. Arrange on a platter with grilled lemons.
- Sprinkle with remaining parsley, coarse salt, and additional pepper.
- Serve immediately, enjoying the enhanced flavors from the Arteflame grill.
