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Grilled Artichokes with Raw Tomato Compote

Grilled Artichokes with Raw Tomato Compote

Nothing symbolizes spring more perfectly than artichokes.

http://www.marthastewart.com/132354/grilled-artichokes-raw-tomato-compote
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  • Yield Serves 4

Ingredients

    • 4 large artichokes (about 2 1/4 pounds)
    • 2 lemons, halved
    • 2 teaspoons extra-virgin olive oil
    • Raw Tomato Compote (http://www.wholeliving.com/131202/raw-tomato-compote)

Directions

  1. Prepare a stove-top griddle or outdoor grill. Snap off the tough outer leaves of the artichokes and discard. Rub the exposed surfaces with a lemon half. Cut off about the top third of each artichoke with a sharp knife. Trim the ends of the leaves with scissors. Trim all but 1/2 inch of the stem. Using a stainless-steel knife or a curved "bird's beak" knife, pare the remaining stem.
  2. Steam the artichokes for 20 minutes. When cool, halve each and, using a melon baller, scoop out the prickly hairs, or the choke, and keep scraping until no more fuzz is apparent. Brush the halves with olive oil.
  3. Grill each side for 5 to 7 minutes, until the artichokes are nicely browned. Spoon the tomato compote into each half and serve.

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