Grilled Marinated Artichoke
Artichokes can seem like an indulgence, maybe because they can be savored leaf by leaf. But another way to enjoy them is to marinate them in lemon juice, olive oil, and garlic, grill them—and eat the tender leaves with a fork. (Photo source: Jacob Kapusnak) This recipe originally appeared in Growing Perennial Foods: A field guide to raising resilient herbs, fruits, and vegetables.
| Yield: 4 servings | Time: 5 hours |
Preparation
Boil artichokes with lemon wedges for 30 minutes or until fork tender.
Mix all marinade ingredients in a bowl.
Drain artichokes and cool, cut into quarters, and put in bowl with the marinade. Make sure the artichokes are well covered.
Let sit for 4 hours, or preferably overnight.
Grill until the artichokes have grill marks. Serve warm.
Ingredients
2 artichokes
1 lemon, cut in wedges
Marinade
¼ cup olive oil
¼ cup lemon juice
3 sprigs thyme
3 sprigs oregano
3 garlic cloves, sliced
1 tsp black pepper
½ tsp kosher salt
Pinch of red pepper flakes
This recipe is excerpted from Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables, by Acadia Tucker. It includes tips on gardening in a way that mitigates climate change, growing guides for 34 popular perennials, and a recipe for each one. The companion book is Growing Good Food: A citizen’s guide to backyard carbon farming.
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