Big, fat, stuffed artichokes, beer-battered artichokes, and Ball jars stacked to the brim with baby marinated artichokes are what you'll find in my kitchen on a regular basis. Since we're trying to think lean during this no-holds-barred holiday season, I thought it might be nice to lessen the load and grill them this time around.
Slathered in a blend of garlic, shallot, and butter, sprinkled with grainy sea salt, and lightly grilled — these artichokes won't taste light at all!
- 5 baby artichokes, halved and choke removed
- 1 1/4 butter
- 2 1/2 cloves garlic, minced
- 2 1/2 shallots, chopped finely
- 1/2 plus 2 tablespoons dry white wine
- 1 1/2 sea salt
- 1 pepper
- 1/2 plus 2 tablespoons Parmesan, grated
Preheat an outdoor grill on low heat.
Meanwhile, bring a large pot of water to boil. Add the artichokes and boil for about 30 minutes, or until a fork is easily inserted into the stem of the artichokes. Drain and set aside.
Next, melt the butter in a small pan over medium heat and add the garlic and shallot. Cook just until fragrant, and remove from heat. Add the white wine, salt, and pepper and stir to combine. Place the artichoke halves onto the grill. Brush some of the melted butter mixture onto them. Cook for 5-10 minutes, brushing with butter mixture often, until lightly toasted. Remove from the grill and sprinkle with Parmesan cheese. Serve the remaining butter mixture as a dipping sauce.