1. Use a chef’s knife to trim off the top off of the artichoke. Depending on size, quality, and appearance, the top will account for about an eighth to a quarter of the artichoke. 01:31
2. Use scissors or kitchen shears to cut the pointed tips off of the remaining leaves. 01:46
3. Use a vegetable peeler to shave the outside of the stem. Use smooth, vertical motions. 02:10
4. Fill a saucepot with water and bring it to a steady boil over medium-high heat. Add the parsley. Squeeze the juice from the lemons into the water, then add the lemon pieces, in as well. Add the onions, black pepper, and salt. Place the artichokes, top down, into the water. Cover the pot with a sheet of aluminum foil, and reduce the heat to medium-low. Cook for 30 to 40 minutes, or until the artichokes are tender. To test for doneness, insert the tip of a knife into the base of the stems. The artichokes are ready if the blade slides in easily. 03:12
5. Remove the artichokes from the water. Set them on a plate, top town, and allow the excess water to drain from the leaves. Transfer to a cutting board. Use a chef’s knife to cut the artichokes in half, through the center of the stem. Holding an artichoke half in one hand, pull out the purple leaves from the center. Use a spoon to scrape out the spikey choke. Repeat this process with all the halves. 05:02
6. If desired, coat the artichoke halves in a light vinaigrette prior to cooking. Be sure to shake the vinaigrette to ensure the ingredients are thoroughly combined. Dip a pastry brush into the vinaigrette, and brush a generous coating onto the inside of each artichoke half. 06:31
7. Place the artichokes on the grill. The centers of the artichoke halves should be facing the heat. Add some lemon halves to the grill as well, if desired. Cook for three to four minutes. Brush additional vinaigrette on to the exposed sides of the artichokes. Flip the artichokes over and grill for another two minutes. 07:27
8. Remove the artichoke and lemon halves from the grill. Add another coat of vinaigrette to the inside of the artichokes, if desired. Sprinkle a pinch of salt over the artichokes. Squeeze the juice of the charred lemon over the halves. Serve warm. 09:13
What You'll Need
- Chef’s knife
- Scissors or kitchen shears
- Vegetable peeler
- Large saucepot
- Aluminum foil
- Cutting board
- Kitchen towel
- Pastry brush
- Artichokes (3, whole)
- Water for boiling
- Italian parsley (1/2 cup)
- Lemons (3, halved)
- Onion (1/2, roughly chopped)
- Salt (1 teaspoon)
- Pepper (1/2 teaspoon)
- White wine (3 tablespoons)
- Red wine vinaigrette (1/2 cup, optional)
Artichokes are technically flowers, most often grown in California and in some regions of the Mediterranean. They are full of antioxidants, vitamin C, and potassium.
To pick the best artichokes for cooking, select ones that are firm with leaves packed together. If the leaves are open, the artichoke may not be as fresh. The artichoke should feel heavy for its size. Buy artichokes during spring for the freshest crop.
The leaves of the artichokes not supposed to be eaten, as they are tough and fibrous. To eat an artichoke properly, scrape the meat off of the inside of the leaves using the backs of your teeth.
When cooking with white wine, select a wine that you would drink on its own. ‘Cooking wine’ that is sold in stores is often vinegary and bitter, and will compromise the flavor of your dish.
To learn how to prepare Chef Boudet's vinaigrette, visit his "How to Make Red Wine Vinaigrette" located at the bottom of the page.