this recipe on The Cuban Reuben that gets some of the work out of the way in the prep and adds the grilling element that takes it to another level.
- 2 large whole artichokes
- 2 lemons, cut in half
- 1 head of garlic, sliced in half
- 1 bay leaf
- 1 tbs Old Bay seasoning
- Olive oil
- Seasoning blend of your choice (I used a simple mixture of salt & pepper)
- In a large stock pot with the steamer insert removed, add 2 halves of the lemon (1 whole lemon), garlic, bay leaf, and Old Bay seasoning. Fill the pot with water until it just meets the bottom of the steamer insert. Place over medium heat, and let sit.
- Meanwhile, to prepare the artichokes for steaming, first cut about an inch off the top of the artichoke. Then, with your hand, peel off the tougher leaves (about 1 layer into the artichoke).
- Using a pairing knife, cut off the base of the leaves you just peeled, and continue pairing down the stem until you have a single, uniform layer. Rub the exposed areas with lemon, squeezing the juice from the lemon a bit.
- Cut the artichoke in half, and again, run the lemon over the cut sides to keep from browning too much.
- Remove the fibrous choke at the center, as well as any colored (purple) leaves. Run the lemon over the exposed cuts.
- Slice the halves into quarters, and assemble on the steaming insert of the stock pot.
- Cover and let the water simmer for 30-40 minutes, or until the artichokes are fork tender.
- (You can stop here, and eat them as is, but you’d miss out on the next step!)
- Drizzle olive oil and seasoning blend over the steamed artichokes, then place them over high heat on a grill. Grill 1-2 minutes per side.
- As the artichokes are already cooked, the goal here is just to get grill marks and the flavor of the char.