Okay. So I needed to post up an update to my previous Char Grilled Artichoke post because I made this dish again the other night. Man it is a tasty recipe. I know that a lot of you have been reading that one and enjoying the results which is great. There are a few updates that I needed to throw down to take it to the next level.
The first update is in the prep of the choke. When taking out the fine hairs, I used a grapefruit spoon this time rather than a regular spoon. So much easier. Really cut down on the preparation time. So use that and then follow the prep as previously posted. Make sure you use the acidulated water and boil the chokes for about ten minutes.
At this point, I changed the recipe to use lime instead of lemon. In a big bowl, we tossed the choke halves with salt, pepper, the juice from 1 and 1/2 limes and a three count of olive oil. Cook them leaf side down on a hot grill and I poured the lime juice mixture left in the bowl onto the cooking chokes. When they are done, pile them on a platter leaf side down. To finish them, drizzle some high quality extra-virgin olive oil over the chokes. It is a small touch that made a big difference. Wow, these are really good.
I served these chokes up with the Grilled Dry Rubbed Pork Loin. The chokes went pretty well with this dish, but in the future I would serve them with something else. Perhaps a pork chop with grilled herbed potatoes or something. That sounds pretty good to me. Might have to make that sometime soon. Anybody interested in dinner?