Grilling Artichokes


grilled artichokes

Ahhhh. Say the word artichoke and you’ve got my complete attention. Say carciofi (artichokes in Italian) and I drop everything.


I can eat them every day. And I don’t even need a new recipe. I’d braise them the way I always do with garlic, parsley, and olive oil. And I’m happy.

But you can’t help being creative when you spend a lot of time in the kitchen (ahhh, the kitchen). So I turned braising on its head and took it all outside.

This summer I started grilling my artichokes. In the evening sun. When hummingbirds buzz at the feeder. And a team of butterflies graze the zinnias. And tomatoes on the vine turn red before my eyes. Who wouldn’t want to spend time at the grill?


First, snip the thorns off of the outer leaves. Cut each artichoke in half.

arties ready

cut artichokes ready to go

Boil them in salted water until the heart feels softened, almost cooked all the way through.


boiled artichoke halves

Before lighting grill, spray it with PAM, or lightly grease it with olive oil. Then heat the grill to hot. Brush artichokes with a mixture of olive oil, honey, salt, and hot pepper.


artichokes brushed with honey-olive-oil mixture

Grill them, cut side down, until grill lines appear and some char appears. Then turn them over and grill the leafy side till charred a bit.


grilling artichokes


grilled artichokes

Serve hot, or at room temp, with this very simple (and delicious) dipping sauce (see below). Ahhhhhhhhh.

Grilled Artichokes w Aioli

4 medium or large artichokes

1/3 cup olive oil

1-2 tablespoons honey

2-3 teaspoons cayenne or aleppo pepper

1/2 cup mayo

juice from 1 lime

1 teaspoon soy sauce

salt & pepper to taste

Fill a large saucepan halfway with water. Bring to a boil. Salt water. With a pair of scissors, snip the thorns from the artichokes leaves. Cut the artichokes in half and drop into the boiling water. Simmer for about 20 minutes until the inside heart is softened.

Drain and pat dry. (If artichokes are very large, cut in quarters before grilling.) Meanwhile spray PAM on the grill grate, and heat to hot. In a medium mixing bowl, whisk together the olive oil and honey, season with aleppo or cayenne, salt and pepper. Brush the artichokes with the oil-honey mixture. Grill artichokes until grill lines appear and they’re charred in places.

In a medium mixing bowl, whisk together the mayo, lime juice, and soy sauce. Use as a dipping sauce for the artichokes.


The Zucchini, Peppers, Eggplant Reunion

Zucchini, Eggplant, Peppers

Zucchini, Eggplant, Peppers

You can use the above picture as a color palette for painting the walls of the rooms of your house. Bright yellow kitchen walls (I have that), Deep red dining room walls (I have that). Eggplant saturated office walls (I have that). And green…green…bedroom walls? (I don’t have that. No green walls.) (But the garden is green!)

Green Garden

Green Garden

The other thing you can do with that basket of wonder is cook it. Especially now when the shelves of the supermarket and the bins of the farmer’s market are spilling over with zucchini, eggplant and peppers. Those veggies just SAY summer (listen closely you can hear them) (they have tiny voices that squeak a little) (except for the eggplant, the eggplant is deep & bass-y). I’ve got a recipe that brings them together into a melange that makes them start singing.

First: cut each vegetable into uniform bite-sized pieces. Line 3 sheet pans with foil. Toss the cut-up zucchini on one, the cut-up peppers on the other, the cut-up eggplant on the third. Drizzle each with olive oil, sprinkle with salt & pepper (add a little hot pepper like “aleppo” if you’re so inclined), and roast each pan in a 400 degree oven until golden and softened.

NOW (in a large mixing or serving bowl) mix them all together. In a food processor (or by all means mince with a knife) pulse some basil and parsley and garlic. Add a little olive oil and season with salt. “Dress” your roasted veggies with the mixture and serve. Hot or room temp (I like room temp best for this).

When you take a bite you’re tasting summer, you’re swallowing the sun. You’re engaging with 3 separately grown vegetables that are finally having their reunion (because they are really lifelong friends…didn’t you know they went to high school together?)

Roasted zucchini, eggplant, pappers

Roasted zucchini, eggplant, peppers

And if you’re at the grill today and your CSA basket is overtaking your home with zucchini, eggplant and peppers, get them on the grill!

grilling zucchini, eggplant, peppers

grilling zucchini, eggplant, peppers

Slice each veggie. Toss with some olive oil and salt. Grill till grill lines make their appearance and your veggies soften up.

Make the pesto like above but add a bit more olive oil. Serve on a pretty plate (the veggies are, of course, the prettiest) and stare at the beauty for a while. But don’t wait too long. Your taste buds are dying to join the party.

grilled zucchini, eggplant, peppers w pesto

grilled zucchini, eggplant, peppers w pesto