Artichokes 2 Ways: Make Grilled and Stuffed Artichokes

Artichokes are such a hit in our house. Our family loves them and can’t get enough. If grilled artichokes are ever on the menu at a restaurant, we always devour them, so I decided to add them to my home menu a few years ago. This week, globe artichokes were on sale at Trader Joe’s, and I decided to buy quite a few since they were a great price and perfect uniform size for stuffed artichokes, another family favorite in our house.

I cook a variety of foods and create new recipes daily, but I rarely write my recipes down. My family rarely gets the same meal twice, so I have really been making an effort to write down recipes as I make them. When we have big hits, I definitely try to make them more than one time.

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I actually had a friend tell me that they made one of my recipes from an old blog weekly in their house. It made me laugh because it had been ten years since I made that at home, and it reminded me that I need to use my recipes, not just write them down.

Artichoke Preparation instructions

Artichoke preparation may seem daunting, but with the proper tools and a little practice, you will be a pro.

Here is a step-by-step guide to preparing your artichokes for any cooking method. Since artichokes oxidize once cut, it is important to have lemon juice or white vinegar water prepared in advance.

• Choose Fresh Artichokes

  • Look for artichokes that are firm, heavy for their size, and have tightly packed leaves. The leaves should be a vibrant green color.

• Trimming the Artichoke

  • Start by washing the artichokes under cold water to remove any dirt or debris.
  • Cut off the stem of the artichoke at the base, leaving about an inch of stem attached if grilling and cutting a flat bottom if stuffing.
  • Trim about 1/2 to 1 inch off the top of the artichoke to remove the thorny tips of the leaves.

• Removing Outer Leaves

  • Gently spread the leaves apart to expose the inner leaves.
  • Remove any tough or damaged outer leaves by pulling them downward and toward the stem. The inner leaves should be more tender.

• Trimming the Leaves

  • Using kitchen shears, trim the thorny tips off the remaining leaves.

• Acidulated Water

  • Fill a bowl with cold water and squeeze the juice of a lemon into it. Drop the lemon halves into the water as well. This acidulated water helps prevent the artichokes from browning.

• Prepare the Artichokes for Cooking

  • If you want, you can gently spread the leaves apart again and use your fingers or a spoon to remove the fuzzy “choke” from the center of the artichoke. This part is inedible.

Artichokes are very nutrient dense and offer a wide variety of health benefits. They are an excellent source of vitamins and minerals, including vitamin C, vitamin K, vitamin B6, folate, magnesium, potassium, and manganese.

Artichokes also contain antioxidants and soluble fiber that serves as a prebiotic, aiding your body in digestion.

Grilled Artichokes

Ingredients

• 4-6 small artichokes
• Avocado oil
• Salt and pepper (or my favorite Better Call Sal Seasoning from Los Poblanos)
• Lemon juice
• Sriracha aioli

Directions

1. 1. Preheat a stovetop grill pan on medium/high heat.
   2. Prepare artichokes as above in “Artichoke Preparation Instructions,” leaving some stem on the artichoke.
   3. Quarter artichokes, brush with avocado oil, season with salt and pepper or Better Call Sal seasoning and pepper.
   4. Brush the grill pan with more avocado oil and char/grill the artichokes on all sides until visible grill marks appear.
   5. Serve with a Sriracha aioli.

Simple Sriracha Aioli

Combine 1 C mayo with 3 T Sriracha and 1 T lemon juice. Whisk until combined. (Double this batch because you’re going to love it!)

Beef Stuffed Artichokes

Ingredients

• 4-6 small artichokes
• 1 small onion, diced
• 1/2 red or yellow bell pepper, diced
• 2 carrots or 6 baby carrots, diced
• 1/2 C Feta cheese
• 2 eggs
• 2 T avocado oil
• 1 lb ground beef
• 1 T paprika
• 1 T garlic powder
• 1 T onion powder
• 1 t salt
• 1 t pepper
• 1/2 T steak seasoning
• 1 C bread crumbs (we use cauliflower “bread” crumbs)
• Juice of 1 lemon or 4 T lemon juice

Directions

1. Preheat oven to 375°.
2. Prepare artichokes as above in “Artichoke Preparation Instructions.”
3. Sauté onions, bell peppers, celery, carrots, salt, and pepper in avocado oil, allow to cool slightly.
4. Brown ground beef and season with paprika, garlic powder, onion powder, and steak seasoning. Allow to cool slightly.
5. Combine bread crumbs, feta cheese, and eggs, then add slightly cooled beef and sauteéd vegetable mixture.
6. Stuff into prepared artichokes including between leaves.
7. Fill the bottom of a Dutch oven with about 1 to 1 1/2 inches of water and set the stuffed artichokes in, making sure the water doesn’t come up to the stuffing.
8. Cover with lid and place into preheated oven for 45-55 minutes until artichoke is tender. Be careful when opening the oven as steam will be released from the Dutch oven.
9. Remove lid and place under broiler on high setting for 4-6 minutes to brown.
10. Serve with Sriracha aioli (recipe above).

I love incorporating diverse flavors and cooking techniques that broaden my children’s palates and sharpen my skills in the kitchen.

We hope you love these recipes as much as our family does!

The opinions expressed in this post are those of the author. They do not necessarily reflect the official policy or position of ABQ Mom, its executive team, other contributors to the site, its sponsors or partners, or any organizations the aforementioned might be affiliated with.