Grilled Spanish Artichokes with Butter and Lemon

Introduction

Grilling Spanish artichokes on the Arteflame grill gives them a perfect char while keeping them tender inside. The butter and lemon enhance their natural flavors, making this a must-try winter dish.

Ingredients

• 4 large Spanish artichokes
• 4 tbsp unsalted butter, melted
• 1 lemon, juiced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil onto three paper napkins and place them in the grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the napkins and let the fire burn until the cooktop reaches optimal grilling temperature (about 20 minutes).

Step 2: Prepare the artichokes

1. Trim the tough outer leaves from the artichokes.
2. Cut the artichokes in half lengthwise.
3. Remove the fuzzy choke from the center using a spoon.
4. Rub the artichokes with lemon juice to prevent browning.

Step 3: Grill the artichokes

1. Place the artichokes cut-side down on the hotter zone of the flat top cooktop.
2. Sear for about 4-5 minutes until grill marks appear.
3. Flip them over and move them to a slightly cooler area of the cooktop.
4. Cover them lightly with melted butter and continue grilling until tender (about 10 minutes).

Step 4: Finish with butter and lemon

1. Drizzle the grilled artichokes with more melted butter.
2. Sprinkle garlic, salt, and pepper evenly over the top.
3. Add a final squeeze of lemon juice for freshness.
4. Garnish with fresh parsley if desired.

Tips

• Use fresh artichokes for the best flavor and texture.
• Grill them on the hotter inside zone first to achieve a nice char, then move them to a cooler area to cook through.
• Brushing them with melted butter as they cook enhances their rich, nutty flavor.

Variations

1. Garlic Parmesan: Add grated Parmesan and minced garlic during the last few minutes of grilling.
2. Spicy Chili: Sprinkle red pepper flakes and a touch of smoked paprika for a bolder flavor.
3. Herb Infused: Mix melted butter with fresh rosemary and thyme before drizzling over the artichokes.
4. Balsamic Glazed: Reduce balsamic vinegar and drizzle over the artichokes before serving.
5. Lemon Zest & Capers: Garnish with lemon zest and capers for a tangy and briny twist.

Conclusion

These grilled Spanish artichokes are the perfect combination of smoky, charred flavors with buttery richness and zesty lemon. Served hot off the Arteflame, they make an unbeatable appetizer or side dish.

Best Pairings

• Grilled steak or lamb for a hearty main course.
• A crisp Spanish white wine, like Albariño.
• Fresh bread to soak up any leftover buttery sauce.