Grilled Artichokes and Stems with Garlic Tarragon Butter

By wendywag

Ingredients

• 6 medium Artichokes with Stems
• 4 T Sea Salt (for boiling water)
• 2 small Lemons
• 3/4 c Olive Oil
• 1/4 c preferred Vinegar (we'll mostly use Rice Wine Vinegar, but any vinegar will work)
• 3 T crushed Garlic, divided
• 1/2 c (1 stick) cold, unsalted Butter, cut into 1/2" chunks
• 2 t Sea Salt, for sauce
• 2 T fresh Lemon Juice
• 2 T minced Fresh Tarragon
• fresh cracked Black Pepper, to taste

Details

Servings 6
Adapted from whiteonricecouple.com

Preparation

Step 1

Bring a large stock pot 3/4 filled with water to a boil. While the water heats, trim the artichokes. Cut off the stems, and cut them into manageable lengths (usually in half). Peel the outer layer of the stems and rub with half of a lemon. Trim the top third off of the artichokes, then trim the tips of the remaining leaves.
Slice the remaining 1 1/4 lemons into large wedges and put in the boiling water. Add the 4 T of sea salt to the water, then add the artichokes and stems. Place a few layers of paper towels over the artichokes to weigh them down, sinking them deeper in the water. Boil for 20-30 minutes or until the heart is tender when pierced and an outer leaf pulls off easily and the meat is tender.
Drain and allow to cool upside down in a colander until easy to handle. Slice stems in half. Cut artichokes in half and remove choke with a small spoon.
Combine olive oil, vinegar, and 1 T of garlic in a plastic bag large enough to marinate the artichokes and stems. Add artichokes and stems to the marinate, toss to coat, and allow to marinate 30 minutes to an hour.
Heat a grill set up for direct heat. Remove artichokes and stems from marinade (reserving the marinade to make sauce) and grill artichokes and stems until lightly charred, about 5 minutes.
Add remaining marinade to a sauce pan and heat over medium heat.  Add remaining 2 T of garlic and cook until garlic is soft (about 3 minutes). Remove from heat. Whisk in butter chunks until completely melted. Add sea salt, lemon juice, tarragon, and black pepper, whisking to combine. Serve immediately with grill artichokes and stems.