Tuscan Grilled Artichokes Print Email

two large, fresh artichokes
3 TBS Picual olive oil
1 TBS Tony's Tuscan Grill Seasoning; or salt, pepper and Italian herb medley
1 tsp minced garlic (optional)

Prepare a steamer or a large pot of boiling water - steaming is preferred.

Allow at least one half artichoke per person. Prepare artichokes for cooking – split artichokes into halves or quarters and remove the choke with a careful cut with a small sharp knife between the heart and the thistles. Pull separated thistles out and rinse to remove any stray thistles.

Steam or boil, cooking until just tender, about 15-30 minutes (depends on the artichokes; steaming preferred; test for doneness with a fork in the heart). Drain artichokes and set aside, can be done in advance and brought back to room temperature before proceeding.

Preheat a medium high direct grill. Combine lemon zest with olive oil, Tony's Tuscan Grill Seasoning and garlic, if using. Brush on the insides of the artichoke halves and quarters and grill to mark and heat through.

Great served as is; drizzled with olive oil, melted butter, compound butter and/or fresh lemon juice, or Balsamico di Modena. - Chef Mick (Michaelangelo), Tony's Markets