Grilled Baby Artichokes with Caper-Mint Sauce
Grilled Baby Artichokes with Caper-Mint Sauce is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Stir together all sauce ingredients with pepper to taste.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionStir together all sauce ingredients with pepper to taste.
Trim and cook artichokes: Combine 1 qt cold water and lemon juice in a large bowl.
Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base.
Trim pointed tips of leaves with kitchen shears, then cut a thin slice from end of stem to expose a fresh cross section.
Trim dark green fibrous parts from base and stem of artichoke, being careful not to break off stem.
Halve artichoke lengthwise.
Remove fuzzy center and any pointed inner leaves.
Put in bowl of lemon water.
Drain artichokes, then cook in a large pot of boiling salted water (1 Tbsp salt for 5 qt water) until tender, about 8 minutes.
Drain and transfer to an ice bath to stop cooking.
Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Toss artichokes with oil in a bowl.
Oil grill rack, then grill artichokes, cut sides down, covered only if using a gas grill, turning once, until golden brown in spots, 6 to 8 minutes.
Serve drizzled with sauce.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.