ARTICHOKES
In the Style of Walt’s Wharf I admit to being obsessed with grilled artichokes. I love the way hot dry heat sears artichokes without making them soggy or mushy. I love the way the convoluted leaves absorb the heady scent of wood smoke. I’m not alone in my obsession, for grilled artichokes are the house specialty of a restaurant in Seal Beach, California, called Walt’s Wharf. Walt’s steams the artichokes just enough to soften them, then chars them over the dancing flames of an oak-burning grill. And they replace the hollandaise sauce served atop artichokes in days gone by with a tangy Worcestershire cream sauce.
Method: Direct grilling
INGREDIENTS
For the artichokes
6 large artichokes
1 lemon, cut in half
Coarse salt (kosher or sea; optional)
For the garlic butter
1 cup (2 sticks) salted butter
4 cloves garlic, minced
1/4 cup finely chopped flat-leaf parsley (optional)
1/4 cup white wine or vermouth
1/2 teaspoon freshly ground black pepper
Worcestershire Cream Sauce
You’ll Also Need: 2 cups wood chips or chunks (preferably oak), soaked for 1 hour in water to cover, then drained
DIRECTIONS
Using a sharp knife, cut off and discard the top third of each artichoke. Trim the bottom 1/4 inch off the end of each stem. Using kitchen shears, cut off and discard the spiny tips on the remaining artichoke leaves. Cut each artichoke lengthwise in quarters, including the stem.
Rub all of the cut edges of the artichokes with lemon to prevent them from browning. Cut out the fibrous centers, then rub the cut edges with lemon.
Set up a steamer (using a pot and a steaming basket) and steam the artichokes over boiling water until just tender, 15 to 20 minutes. Alternatively, cook the artichokes in boiling salted water for 6 to 10 minutes. Drain the artichokes in a colander, rinse with cold water to chill, then drain well again.
Make the garlic butter
Melt the butter in a saucepan over medium heat. Add the garlic and parsley, if using, and cook until the garlic is fragrant but not brown, about 3 minutes. Add the wine and bring to a boil. The recipe can be prepared up to 2 days ahead to this stage. Keep the garlic butter and the steamed artichokes refrigerated, covered, separately and reheat the butter to melt it before using.
Set up the grill for direct grilling (see page 21 for gas or charcoal) and preheat to high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch (see page 24) and run the grill on high until you see smoke. If using a charcoal grill, preheat it to high, then toss all of the wood chips or chunks on the coals.
When ready to cook, place the artichoke quarters on the hot grate and grill until nicely browned and sizzling hot, 3 to 6 minutes (6 to 12 minutes in all) per side, basting with garlic butter. Transfer the grilled artichokes to a platter or plates, pour any remaining garlic butter over them, and serve with Worcestershire Cream Sauce.
Yield: Serves 6
Notes: The stem (at least the couple of inches closest to the choke) of an artichoke is edible, offering the same anisy sweetness as the heart. So when I trim an artichoke, I always leave as much of the stem as possible.
Rubbing the cut edges of the artichoke with cut lemon prevents them from discoloring. Or, you can place the artichoke quarters in a bowl of water and lemon juice until you are ready to cook them.
Variation: The garlic butter and the cream sauce are an excellent accompaniment to just about any grilled vegetable, from asparagus to zucchini.
In the Style of Walt’s Wharf I admit to being obsessed with grilled artichokes. I love the way hot dry heat sears artichokes without making them soggy or mushy. I love the way the convoluted leaves absorb the heady scent of wood smoke. I’m not alone in my obsession, for grilled artichokes are the house specialty of a restaurant in Seal Beach, California, called Walt’s Wharf. Walt’s steams the artichokes just enough to soften them, then chars them over the dancing flames of an oak-burning grill. And they replace the hollandaise sauce served atop artichokes in days gone by with a tangy Worcestershire cream sauce.
Method: Direct grilling
INGREDIENTS
For the artichokes
6 large artichokes
1 lemon, cut in half
Coarse salt (kosher or sea; optional)
For the garlic butter
1 cup (2 sticks) salted butter
4 cloves garlic, minced
1/4 cup finely chopped flat-leaf parsley (optional)
1/4 cup white wine or vermouth
1/2 teaspoon freshly ground black pepper
Worcestershire Cream Sauce
You’ll Also Need: 2 cups wood chips or chunks (preferably oak), soaked for 1 hour in water to cover, then drained
DIRECTIONS
Using a sharp knife, cut off and discard the top third of each artichoke. Trim the bottom 1/4 inch off the end of each stem. Using kitchen shears, cut off and discard the spiny tips on the remaining artichoke leaves. Cut each artichoke lengthwise in quarters, including the stem.
Rub all of the cut edges of the artichokes with lemon to prevent them from browning. Cut out the fibrous centers, then rub the cut edges with lemon.
Set up a steamer (using a pot and a steaming basket) and steam the artichokes over boiling water until just tender, 15 to 20 minutes. Alternatively, cook the artichokes in boiling salted water for 6 to 10 minutes. Drain the artichokes in a colander, rinse with cold water to chill, then drain well again.
Make the garlic butter
Melt the butter in a saucepan over medium heat. Add the garlic and parsley, if using, and cook until the garlic is fragrant but not brown, about 3 minutes. Add the wine and bring to a boil. The recipe can be prepared up to 2 days ahead to this stage. Keep the garlic butter and the steamed artichokes refrigerated, covered, separately and reheat the butter to melt it before using.
Set up the grill for direct grilling (see page 21 for gas or charcoal) and preheat to high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch (see page 24) and run the grill on high until you see smoke. If using a charcoal grill, preheat it to high, then toss all of the wood chips or chunks on the coals.
When ready to cook, place the artichoke quarters on the hot grate and grill until nicely browned and sizzling hot, 3 to 6 minutes (6 to 12 minutes in all) per side, basting with garlic butter. Transfer the grilled artichokes to a platter or plates, pour any remaining garlic butter over them, and serve with Worcestershire Cream Sauce.
Yield: Serves 6
Notes: The stem (at least the couple of inches closest to the choke) of an artichoke is edible, offering the same anisy sweetness as the heart. So when I trim an artichoke, I always leave as much of the stem as possible.
Rubbing the cut edges of the artichoke with cut lemon prevents them from discoloring. Or, you can place the artichoke quarters in a bowl of water and lemon juice until you are ready to cook them.
Variation: The garlic butter and the cream sauce are an excellent accompaniment to just about any grilled vegetable, from asparagus to zucchini.
