Gluten Free Grilled Artichokes Recipe
To me, artichokes are a metaphor for some people and relationships. They are thorny and prickly and not particularly beautiful, especially when cooked. Artichokes require an investment of time and effort. They need to be cleaned, the sharp points snipped off one at a time and then they must be cooked a good long time in hot water which can get you pretty steamed to truly bring out the sweetness.
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 grill 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. Just like a great marriage, we tend to learn little tricks over time that will get us to the good stuff faster!
- 4 large artichokes
- 2 lemons quartered
- 1 head of garlic
- Salt & Pepper
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.
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