Grilled artichokes, precooked and finished at the picnic. They’ll love these on the barbecue.
Grilled Artichoke Recipe
6 cups filtered water
1 large fresh artichoke
2 cloves garlic, peeled
1/2 white onion
1/2 lemon, juiced
1 teaspoon apple cider vinegar
Sea salt and freshly ground black pepper, to taste
Bring the 6 cups of water to a boil in a stockpot.
Trim the thorns from the artichoke leaves with scissors. Cut the artichoke in half vertically and remove the fuzzy center. To the boiling water, added the artichoke, garlic, and onion. Boil, covered, for 45 minutes, or until the leaves pull out easily. Transfer the artichoke halves to a paper towel cut side down or drain the water.
Heat a grill or grill pan. Place the artichokes cut side down on the hot grill or grill pan and char for 2 to 3 minutes, until you get good grill marks. This will add a nice smokiness. Plate the artichoke halves cut side up. In a small bowl, whisk the lemon juice and vinegar, drizzle over the artichoke, sprinkle with sea salt and pepper, and serve with Chef V’s Raw Horseradish Mayo.