leftBorder top rightBorder


Grilled Beachside Artichokes

(Recipe for 4 artichokes, 8 servings ½ artichoke each)
This recipe is perfect for the lazy cook, since all preparation can be done the previous day. The slightly smoky taste compliments the nuttiness of the artichoke and no dip is necessary, although some might want to use additional marinade for dipping.

4   large Lyon artichokes
¼  cup balsamic vinegar
¼  cup water

¼ cup soy sauce
1   T minced ginger
¼  cup olive oil

Slice artichoke tops off, crosswise. Trim Stems.


Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.


Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.


Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. Marinate at least one hour, for best flavor marinate in the mixture overnight in the refrigerator.


Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more.


Serve hot or room temperature

Courtesy California Artichoke Advisory Board



Artichokes Benedict

4 medium Lyon artichokes
4 slices (1/4-inch thick) Canadian bacon
4 eggs Hollandaise Sauce (recipe follows)

Prepare and cook artichokes boiled or steamed. Brown Canadian bacon slices in skillet. Poach eggs in boiling, salted water. Spread leaves of artichoke open like flower petals. Remove center petals and fuzzy centers from artichokes and discard. Place bacon slices into artichoke centers, covering bottom, and top with poached eggs. Spoon on Hollandaise Sauce and serve immediately.

Makes 4 servings.

Hollandaise Sauce
3 egg yolks
¼ cup water
2 tablespoons lemon juice
½ cup firm cold butter, cut into eighths
1/8 teaspoon paprika
dash ground red pepper

In small saucepan, heat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, 1 piece at a time, until melted and sauce is thickened. Stir paprika, red pepper and salt to taste. Remove from heat. Serve warm. Cover and chill if not used immediately.

Makes about ¾ cup


 Courtesy California Artichoke Advisory Board