Easter is coming up shortly. As I have mentioned in previous posts, I always make stuffed artichokes for Easter to accompany the lamb, but I also make a pan of grilled artichokes, too, that we serve with salmoriglio. Salmoriglio is an Italian condiment or sauce used for grilled meat and seafood. It is made with olive oil, lemon juice, garlic and oregano. It can also contain other fresh herbs, and is a favorite at our house for roasted or grilled vegetables and grilled meats. It is a simple sauce but very addictive. I spoon some of the salmoriglio over the warm artichokes when they come off the grill and serve the rest on the side. It is also delicious drizzled on stuffed artichokes as well as Easter lamb.
Grilled Artichokes with Salmoriglio Sauce
4 medium artichokes, trimmed
6 c. water
1 lemon, quartered
1 tsp. kosher salt
Place 6 cups cold water in a large bowl. Squeeze juice of the lemon into the water and add lemon quarters to it. Rinse artichokes, then cut off stems, peel them, and add stems to lemon water. Cut off the top half-inch or so of each artichoke. Use scissors to cut off the prickly tips of the leaves (1/4 inch). Cut the artichokes into 1/8ths. Remove fuzzy choke with a spoon. Place trimmed artichokes in the acidulated water and let sit for 10 minutes. Bring a 5-quart pot filled with water to a boil. Add kosher salt. Add the artichokes and the stems to the water and boil until they are tender when choke is pierced with a fork (it should take roughly 25-30 minutes). Preheat an outdoor grill to high. Drain the artichokes, then place them cut-side down on the grill and lower heat to medium. Cover and let cook for 5 minutes until you see orange-brown grill marks on the cut side. Turn artichokes over and grill 5-10 more minutes, uncovered, until the edges are crispy. Place artichokes in a serving dish and generously spoon the salmoriglio over them. Serve remaining salmoriglio on the side.
1/2 c. extra virgin olive oil
2 Tbsp. fresh lemon juice (or more to taste)
1/2 tsp. kosher salt
freshly ground black pepper to taste
6 cloves garlic, finely chopped
4 tsp. dried Greek oregano
Whisk together olive oil and lemon juice. Add salt and pepper. Whisk to mix well. Add garlic and oregano. Spoon over grilled vegetables. Makes 3/4 cup.