Fortunately, artichokes are coming into season and are the large ones are selling for less than $1.00. Oh yeah! I stocked up on those.
My husband, who is from Missouri, doesn't have the love affair that I do for these wonderful thistles. The brown edges don't scare me at all-- some of that comes from frost. I usually steam my artichokes in my pressure cooker.
I like to cut off the top to a flat edge, and then trim the stems. I pull off excess tiny leaves and then place them, cut side down, into my pressure cooker. I place 1 cup of water on the bottom, close the lid and pressure cook on low for 11 minutes! If you don't have a pressure cooker (and I cannot imagine not having one), these can take 45 minutes or more to cook!
These are ready to go! However, I wanted to do something a little different. I decided to marinate baste these in olive oil and balsamic vinegar. I thought about cutting these in half, but I decided to grill them "whole".
Then, I decided to take a photo with flash (the sun had already gone down)...
What a difference!
I found one lonely little hamburger patty, so I moved the artichokes aside and threw it on the grill...
I cannot wait for the weather to stay warm, because I love grilled food!
Traditionally, I dip the artichokes in mayonnaise. Some people prefer butter, but mayo is the way to go. However, I wanted to make an aioli, so I searched for ideas. I didn't want to mess with raw eggs, and then I spotted Ina Garten's version that uses a slice of bread and mayonnaise. Aha! I had one slice of sour dough bread that I didn't want to waste. I soaked the bread in a little white wine vinegar, added mayo, lemon zest, lemon juice, garlic (opting not to add fresh parsley or any herbs, this time) in my mini chopper:
I ran out of light, so I couldn't take a lot of photographs. Trust me, this is a great way to try artichokes. They're even delicious, cold.