![[X] Close](http://simplygluten-free.com/wp-content/themes/thesis_18/custom/images/close.png){kind=small}
Even once cooked you have to work your way through the outer leaves to the more tender inner ones and then just when you think you have struck gold you usually have to discard the thistly choke to get to the utterly fantastic heart.
Ahhh, but the joys of savoring the experience once the cleaning and cooking process is done! As you gently pull the tender meat from the tough leaves, one by one, working slowly and luxuriously towards the hidden gold of the heart you have the satisfaction of knowing you are in a relationship that, like a great marriage, just gets better and better.
Artichokes, like people should not be written off at first glance just because they seem like too much work. A little effort can result in dining nirvana! And since artichokes are gluten-free isn’t it nice to know that the bliss of the relationship does not cause pain later on?
It’s just too hot and humid here in Florida to steam up my kitchen for an hour so I often cook my artichokes on the barbeque. I take a little extra time in my prep which shortens the time involved to get to the heart when eating but, also like a great marriage; we tend to learn little tricks over time that will get us to the good stuff faster!
Gluten Free Grilled Artichokes Recipe
Ingredients
4 large artichokes
2 lemons, quartered
1 head of garlic
Salt & Pepper
Directions
Preheat a barbeque that has a lid to about 350 – 400 degrees.
Cut a little of the very top and bottom off of the artichokes. Snip the sharp points off of the leaves and rinse the artichokes. Cut each artichoke in quarters vertically and with a sharp paring knife cut the thistle out of each quarter.
Lay out a large piece of heavy duty aluminum foil and put the artichoke quarters in the center. Sprinkle a little water (about a tablespoon) over them. Add the lemon quarters. Cut the top off of the head of garlic and toss that in. Sprinkle with salt and pepper and wrap the foil tightly around the whole lot. Take another large piece of foil and wrap tightly around the packet so that some steam will build up while cooking.
Put on the barbeque, close the lid and cook for about 1 hour. Alternately you can cook them in the oven instead; put in a preheated, 400 degree oven for 1 hour.
Carefully open the foil packet and put artichokes on a serving platter. I toss the lemon wedges on the platter too.
Squeeze the garlic into some mayonnaise and mix well if you like for a delicious dipping sauce.
Servings
This Gluten Free Recipe Serves 4 -6 People
Ready for dessert?
Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.
Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.
“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.
“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.
“I love your gluten free recipes - I can now have my desserts.” – F.R.
Need a quick meal?
Simply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.
Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.
“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.
“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.
“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.
The views and opinions expressed on this blog are purely the blog owners. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation.
Add your email address to receive posts/recipes via email
Copy and Paste this code on your page:
{ 11 comments… read them below or add one }
sounds good oh i love the way you wrote this post Rebecca
There's really no need to snip the tips off the leaves. If you're leaving in the tough leaves that have to be handled to eat anyway, it's perfectly easy to avoid sticking yourself on the sharp tips. Of course, if you're serving company or customers, it might be worth the effort.
I don't know if you watch Iron Chef America on the Food Network, but they just did an artichoke battle which was pretty good. I wonder if they post any of those recipes…?
Also, Top Chef Masters just did a show where the challenge was to cook for actress Zooey Deschanel, who is vegan and also gluten intolerant and doesn't eat soy. It was a good one and they managed to make some tasty looking dishes.
Your analogy made perfect sense. I love artichokes, and I'm in love with an artichoke that I call Crab Cake. I may have to change that to Artie, if he'll tolerate it!
your blog is simply gorgeous! can't WAIT to try this next week when I'll finally have access to a grill. good luck with the new writing gig!
Those look delicious. I should really try to do my own…I always buy them canned!
I just stumbled across this blog, and this post, which I find quite remarkable beautiful.
Don't let that heat get the best of you. Hope that you are well.
Grilled artichokes are my absolute favorite dish in the world… much to the confusion of the many never to have tasted their delight before. But, with this recipe, it should be (and is, to me!) easy to see how delicious they can be! Thank you for giving me another method to add to my repitore!
I can’t wait to try this. It sounds sooo good!
Thanks Casey, one of my favorite all time recipes!