Imagine a dish that transforms humble baby artichokes into a mouthwatering Mediterranean masterpiece that will make your taste buds dance with joy! This grilled artichoke recipe is not just a side dish – it's a flavor explosion that combines the smoky char of perfectly grilled vegetables with the burst of fresh cherry tomatoes, creating a culinary experience that will transport you straight to the sun-drenched coastlines of Italy. Whether you're a seasoned chef or a curious home cook, this recipe promises to elevate your grilling game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 baby artichokes
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the artichokes by trimming off the tough outer leaves and cutting about 1/2 inch off the top. Slice each artichoke in half lengthwise and remove the fuzzy choke from the center if visible.
- Rinse the prepared artichokes under cold water and pat them completely dry with paper towels to ensure proper grilling.
- In a small bowl, mix olive oil, minced garlic, salt, and pepper to create a marinade for the artichokes.
- Toss the halved baby artichokes in the olive oil mixture, ensuring each piece is evenly coated.
- Preheat your grill or grill pan to medium-high heat (around 400°F/205°C).
- Place the marinated artichoke halves cut-side down on the grill, cooking for 4-5 minutes until nice grill marks appear and they begin to soften.
- Flip the artichokes and add whole cherry tomatoes to the grill. Cook for an additional 3-4 minutes until artichokes are tender and tomatoes start to blister.
- Remove from grill and transfer to a serving platter. Sprinkle with freshly chopped parsley.
- Optionally, drizzle with additional olive oil and season with extra salt and pepper to taste before serving.
Tips
- Preparation is Key: Take your time trimming the artichokes. Remove the tough outer leaves and ensure you've cleaned out the fuzzy choke to guarantee a tender, edible result.
- Moisture Management: Pat the artichokes completely dry before grilling. Excess moisture will prevent those beautiful grill marks and prevent proper caramelization.
- Marinade Magic: Don't rush the marinating process. Let the artichokes sit in the olive oil, garlic, salt, and pepper mixture for at least 10 minutes to absorb maximum flavor.
- Grill Temperature Matters: Maintain a medium-high heat (around 400°F/205°C) for the perfect balance of crispy exterior and tender interior.
- Watch Your Timing: Grill artichokes cut-side down first for 4-5 minutes to create those appealing grill marks, then flip and add tomatoes.
- Garnish Generously: Fresh parsley isn't just a decoration – it adds a bright, fresh flavor that complements the grilled vegetables perfectly.
- Serving Suggestion: For an extra touch of elegance, drizzle with a high-quality extra virgin olive oil just before serving to enhance the overall flavor profile.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 4g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
