Artichokes Part II - Pan Grilled 3 Ways

This is a photo of two beautiful purple artichokes from Renew Farms in Newnan, Georgia. Yes, they are growing artichokes here in Georgia! We are lucky to live close.

Below are three easy pan grilled/pan seared fresh artichokes dishes we made. The herbs and seasonings I like to use with artichokes include thyme, garlic, lemon zest, lemon juice, olive oil, dry white wine, sea salt & coarse black pepper, crushed red pepper flakes and sometimes shallots. Keep it simple.

Grilled Renew Farms Artichokes with linguine

Clean and prep the artichokes and cut in half lengthwise. Put in a steamer and steam for about 15 minutes. Take out and drain.

Drizzle with olive oil, add a little sea salt, coarse black pepper, thyme and lemon juice. Heat the grill and lay the artichoke halves on cut side down. I did this inside but you could easily grill them on a gas grill outside but be careful about the olive oil flaring up.

Grill until they develop some good char marks and turn over. 

Toss the linguine with garlic sautéed in olive oil (including the olive oil), sea salt, crushed black pepper, flat leaf parsley and pecorino cheese.  Add the grilled artichoke halves.

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Grilled Baby Artichokes

Unfortunately you won't find baby artichokes in a Kroger or Publix but if there is a good "for real" farmer's market near you, you might be able to find them this time of year. They are just the early versions of mature artichokes, usually about 2" - 3" long.  They are very tender and you can use just about the whole bud - no choke inside.  Just pull off a few outside leaves and trim a little.

Dressed simply with olive oil, salt & pepper and pecorino cheese. Serve as a side to roast chicken or pork.

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Pan Roasted Renew Farms Purple Artichokes

Clean and prep the artichokes, then cut in half.
Steam for about 15 minutes and drain.
Drizzle with olive oil, sprinkle with thyme and salt and pepper.
Put a little olive oil in a non stick pan and set on medium heat.
Add the artichokes cut side down with a sliced shallot and a couple minced cloves of garlic.
Squeeze some lemon juice, add a little white wine, more olive oil if it looks like it needs it.
Turn over when it looks like the artichokes are browning well.
When the other side is browned, turned the artichokes back over and let the juices get into and around the leaves. 
Toss in some red pepper flakes and chopped flat leaf parsley. 
Keep cooking and turning the artichokes until tender and look like the pic below.
Serve with some crusty bread

And, here is a link from Oceanmist that will fill your day with all kinds of information on Artichokes -  Oceanmist Artichokes