*The below recipe is from Marcy Smothers's new book "Snacks: Adventures in Food,Aisle by Aisle." you can learn more about Marcy on FoodWineandMarcy.com.
"One of the best things about food is recalling the first time something special passed over your lips. I ate my first grilled artichoke ten years ago at the Vineyards Inn in Kenwood. It was served as a humble side veggie, but for me it was the star of the plate. I was raised on waterlogged artichokes dipped in cold mayonnaise. This was a revelation! Thank you, Chef Steve Rose, for the inspiration!"
2 large artichokes
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
½ cup olive oil
- Trim the artichokes by cutting 2 inches off the top. Snip off the sharp points of the leaves with kitchen scissors. Steam the artichokes until almost done, about 20 to 25 minutes. Remove from heat and immediately place the artichokes in a large bowl of ice water. When cool, place them flat side down on paper towels to drain.
- Cut the artichokes in half lengthwise. In the center, remove the fuzzy inner leaves (they are called the choke for a reason) and trim just above the heart line. Place them cut side up in a nonreactive dish (that is a glass or ceramic dish that will not react to acidity). Blend together the soy sauce, Worcestershire, and olive oil and pour it over the artichokes. Marinate them for at least 20 minutes.
- Cut the lemons in half and brush the cut sides with olive oil.
- Heat the grill to medium-high. Cook the artichokes and lemons on the flat side for 5 minutes. Turn the artichokes over and cook for several more minutes until heated through and caramelized.
- Serve each half artichoke with a half lemon. They can be enjoyed hot or at room temperature. Be sure to eat the fleshy bottom part of the leaves only (and of course the heart!).
*Once you’ve marinated the artichokes, you can keep them in the fridge for two to three days before cooking. These guys are so flavorful you don’t need an aioli, but if you’re a dipper like me, try dipping the leaves in a spicy mixture of Sriracha, mayo, and lemon, or in a creamy hummus.