Easy Grilled Artichokes with Roasted Garlic-Dijon Puree

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

July 3, 2013 • 2 comments

There are two ways of doing things in the kitchen: the restaurant chef’s way and the easy way. When I cooked at the five-star Mary Elaine’s, I was in charge of the artichokes, trimming them by the case. First I cut off all of the leaves, then carved out the fuzzy centers with a spoon and finally chiseled the rims with a tournee knife. Then the poaching began. That involved process yields only the delicate edible portion for enjoying so daintily with a fork. I don’t have the time or patience to deal with it at home these days, so I created a simplified finger-food version—perfect for the grill. While there is no shortage of grilled artichoke recipes, most require steaming the artichokes for 20 minutes first. Since I avoid washing extra pots and pans like the plague, just nuke them for 6 minutes in a glass dish.

Artichokes are in peak season this time of year and offer stellar nutrition, with each medium piece offering 10 grams of fiber, a good source of magnesium and vitamin C, and 7% of the daily recommended potassium.

Easy Grilled Artichokes with Roasted Garlic-Dijon Puree

For the puree:

1 head garlic, broken apart into individual cloves, unpeeled

2 teaspoons (5 ml) extra-virgin olive oil (1 teaspoon for roasting, 1 teaspoon for finishing puree)

1/2 teaspoon Dijon mustard

2 teaspoons (10 ml) water

Salt, to taste

For the artichokes:

1/2 lemon

1/3 cup (80 ml) water

2 medium artichokes

Salt and freshly ground black pepper

1 tablespoon (15 ml) extra-virgin olive oil

Fresh chopped herbs like basil or parsley or shredded Parmesan cheese for garnishing

For the puree: Preheat the grill on medium, about 350-375°F. Tear off a small piece of foil and place garlic cloves on it in a single layer. Drizzle with 1 teaspoon (5 ml) olive oil and fold foil into a packet. Place on the grill and cook until soft, about 15 minutes. Cool until you can handle the garlic with your fingers and squeeze the garlic paste out of the skins into a small bowl. Mash with a fork until smooth and stir in Dijon. Drizzle in 1 teaspoon (5 ml) olive oil and water while stirring and add a pinch of salt.

For the artichokes: Squeeze the lemon into a wide shallow microwave-safe dish and add water. Cut the top 1 inch off the artichokes with a large serrated knife and dip the cut edge of the artichoke into the lemon water to prevent browning. Peel off the leaves from the stem and the first row around the base. Cut the artichoke in half lengthwise and dip cut edges in lemon water. Using a teaspoon, scoop out the fuzzy center and pluck any remaining purple leaves. Coat the inside with lemon water, sprinkle with salt and place cut-side down in the dish. Repeat this preparation with the other artichoke.

Microwave the artichokes in the dish until fork tender in the thickest section, about 6-8 minutes depending on the power of your microwave (mine is demonically powerful). Pour off any remaining liquid, turn artichokes up, and drizzle with 1 tablespoon (15 ml) olive oil, brushing or spreading with fingers to coat evenly.

Place artichokes on the grill cut side down and cook until they have nice grill marks but before they begin to dry out, about 3 minutes. Sprinkle with fresh herbs or Parmesan cheese and serve with garlic puree.

Prep time: 15 minutes

Cook time: 15 minutes

Makes 4 servings, 1/2 artichoke each with puree

Nutrition Facts (per serving): 91 calories, 6 g total fat (1 g saturated fat, 0 g trans fat), 199 mg sodium, 0 mg cholesterol, 9 g total carbohydrate (5 g fiber), 2 g protein, 3% DV iron, 2% DV calcium, 0% DV Vitamin A, 10% DV Vitamin C.