If you’ve read my post on how to steam artichokes, then you’re definitely ready to throw them on the grill.
The grilling part, after steaming them, seemed so simple. But I needed something to serve with them. It appears that most people pair artichokes with aioli or some type of mayo based dip. Meh, not very exciting to me. I figured since I’ve been obsessing over compound butters for grilled meat lately, maybe a good compound butter would be just as good just dripping over the sides of an wonderfully grilled artichoke…yes?
Well, I tried it anyway!
GRILLED ARTICHOKES WITH MINT, LEMON AND GARLIC COMPOUND BUTTER
2 steamed artichokes quartered
6 tbsp. (¾ stick) softened unsalted butter
2 large cloves of garlic, minced
1 tbsp. lemon juice
Zest of 1 lemon
1 tbsp. finely chopped mint
½ tsp. kosher salt
½ tsp. black pepper
Mix together all ingredients for butter until well blended. Then place the mixture on a piece of plastic wrap. Roll butter into a log and place in the refrigerator until hardened.
Once butter is hardened, fire up the grill to medium-high heat. Brush your steamed artichokes lightly with a high smoking point oil (I used Safflower oil) and place them on the grill, exposed side down. Cook for about 8-10 minutes until there are grill marks. Then remove and immediately and add a slice of compound butter on top of each.
Cook for about 8-10 minutes until there are grill marks. Then remove and immediately and add a slice of compound butter on top of each.
Make sure the compound butter melts enough to seep in between every little petal.
Just wow! Definitely one of my new favorite appetizers.