ARTICHOKES: Tuscan- Style
As far as I know, we were among the first people, along with our friend, Carolyn Harley to grow artichokes in Newfoundland. Mike felt the summer weather would be well suited to these charming California strangers. I think this is the case, because a few years ago, I was invited to be a member of a panel to talk about Organics at the provincial conference of the Newfoundland and Labrador Horticulture Council held in Gander. If the truth be known, most of the farmers attending were not very interested in Organics, but when I put the visuals up of what we grow, including the artichokes, the mood in the room changed. And, after the presentation, they crowded around to get a better look and to ask questions. This was not unlike the reaction of our neighbor’s children, when they saw their first cucumbers. It was long time and lots of ranch dressing before they ventured a taste.

This recipe is from Phil Bulman, a long time member of the Veggie Coop. He says the source is: Weber’s Art of the Grill.

3 medium artichokes
Juice of 1 lemon
l/2 cup olive oil
3 tablespoons white wine vinegar
1/4 cup dry white wine
3 large cloves garlic, thinly sliced
1 tablespoons chopper fresh parsley
1 tables chopped fresh thyme
½ teaspoon salt
1/4 teaspoon freshly ground pepper.

Preheat Oven to 450 F.

Cut each artichoke into quarters lengthwise, dropping them immediately into a bowl of water with the juice of one lemon, to avoid discolouring. With a small sharp knife, scoop out and discard hairy choke.
In a large saute’ pan, mix the olive oil, vinegar, wine, garlic, parsley, thyme, salt and pepper. Arrange the artichoke quarters in one layer, with one cut side facing down, in the saute pan. Place the pan on the stove top and bring the mixture to a boil over high heat for about 30 seconds.
Then place the pan in the oven and roast the artichokes, turning once so that the other cut sides face down, until golden brown and barely tender, about 15 minutes total. The artichoke quarters may be prepared to this point several hours ahead and set aside at room temperature.
Pick up the artichoke quarters and allow any excess oil to drip away. Grill the artichokes directly over high heat, turning occasionally, until they are nice browned, 4 to 5 minutes. Serve Warm.

(Phil adds, “We usually don’t bother barbequing them as they are delicious right out of the pan.”)