Broiled Artichokes: A Taste of the Mediterranean Sun

My grandmother, Nonna Emilia, had a small garden bursting with life behind her Naples home. But even more so than the plump tomatoes or fragrant basil, I remember the spiky, alien-like artichokes towering over everything else. She would harvest them with such care, whispering secrets to the plants as she worked. These broiled artichokes bring me right back to Nonna’s kitchen, the smell of lemon and herbs filling the air as we prepared them together, a true taste of the Mediterranean sun on my plate.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 8-9 minutes
• Total Time: Approximately 40 minutes plus overnight steeping
• Servings: 8
• Dietary Type: Vegetarian, Gluten-Free

Ingredients

• 8 whole artichokes
• 6 cups water
• 4 lemons, juice of
• 1/4 cup olive oil
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1/4 cup packed fresh Italian parsley
• 1/2 cup packed fresh basil
• 6 sprigs fresh thyme
• 1/2 cup packed fresh oregano
• 1/2 orange, zest of
• 1 whole dried chili (as hot or mild as you prefer)
• 1 teaspoon whole black peppercorn
• 2 cups canola oil
• 1 cup extra virgin olive oil

Equipment Needed

• 1-quart mason jar
• Saucepan
• Kitchen towel
• Large, deep bowl
• Spoon
• Sheet pan
• Foil

Instructions

1. Prepare the Herb Oil: In a 1-quart mason jar, combine the fresh Italian parsley, fresh basil, fresh thyme sprigs, fresh oregano, orange zest, dried chili, and black peppercorns.
2. Infuse the Oil: In a saucepan, pour the 2 cups of canola oil and 1 cup of extra virgin olive oil. Heat the oil mixture to 200 degrees Fahrenheit. Be sure to use a thermometer to ensure accurate temperature and prevent scorching.
3. Combine and Steep: Carefully pour the heated oils into the mason jar containing the herbs and spices. Cover the jar opening with a clean kitchen towel and let it stand overnight. This allows the flavors to fully infuse into the oil.
4. Preheat the Broiler: Set your oven to the broil setting. Position an oven rack on the lower rung. This placement is important to prevent the artichokes from burning while ensuring they cook through.
5. Prepare Lemon Water: In a large, deep bowl, combine the juice of 4 lemons with 6 cups of water. This acidic bath will prevent the artichokes from oxidizing and turning brown.
6. Prepare the Artichokes: Cut off the top 1/4 of each artichoke. Snap off the tough outer leaves until you reach the pale, green, and softer leaves closer to the heart.
7. Remove the Choke: Using a spoon, carefully remove the hairy choke from the center of each artichoke and discard. The choke is the inedible fuzzy part that sits above the heart.
8. Prevent Discoloration: Immediately plunge each prepared artichoke into the lemon water to prevent discoloration. This step is crucial to maintain the vibrant green color of the artichokes.
9. Drain and Dry: Drain the artichokes thoroughly and spin them in a salad spinner, or pat them dry with paper towels. Removing excess water helps the artichokes to broil properly and develop a desirable char.
10. Season the Artichokes: In a separate bowl, toss the drained artichokes with 1/4 cup of olive oil, 2 teaspoons of kosher salt, and 1 teaspoon of fresh ground black pepper. Ensure the artichokes are evenly coated with the oil and seasonings.
11. Broil: Lay the seasoned artichokes out on a sheet pan lined with foil. Place the sheet pan on the lower rack of the oven. Broil for 5-6 minutes.
12. Flip and Finish: Flip the artichokes and return them to the oven for an additional 3 minutes, or until tender and slightly charred. Watch closely to prevent burning, as broilers can vary in intensity.
13. Serve or Marinate: Serve the broiled artichokes immediately as they are, or marinate them in the prepared herb oil for up to 2 days for a more intense flavor.

Expert Tips & Tricks

• Doneness Check: The artichokes are done when a knife easily pierces the heart.
• Controlling the Broiler: Broilers can be temperamental. Watch the artichokes closely and adjust the rack position if they are browning too quickly.
• Herb Oil Infusion: The overnight steeping of the herb oil is essential for optimal flavor. If you’re short on time, you can gently warm the oil with the herbs on the stovetop for a quicker infusion, but the overnight method yields the best results.
• Prepping Ahead: The artichokes can be prepped (trimmed and soaked in lemon water) several hours ahead of time. Keep them refrigerated in the lemon water until ready to cook.
• Don’t waste the Stems: The artichoke stems are edible! Peel them with a vegetable peeler to remove the tough outer layer, and add them to the bowl when you toss with oil and seasonings. They will need a little longer to cook through so make sure they are fork tender before serving.

Serving & Storage Suggestions

Serve the broiled artichokes hot or at room temperature as an appetizer or side dish. If marinating in herb oil, allow them to sit for at least an hour before serving to allow the flavors to meld.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can broil them again for a minute or two, or warm them gently in a skillet.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	213 kcal	11%
Total Fat	18.3 g	28%
Saturated Fat	2.2 g	11%
Cholesterol	0 mg	0%
Sodium	281 mg	12%
Total Carbohydrate	4.1 g	1%
Dietary Fiber	1.9 g	8%
Sugars	0.2 g	0%
Protein	1.1 g	2%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Grilled Artichokes: As mentioned, these artichokes are also excellent grilled. Prepare the artichokes as directed, then grill over medium heat for about 10-15 minutes per side, or until tender.
• Garlic Herb Oil: Add a few cloves of minced garlic to the herb oil for extra flavor.
• Spicy Artichokes: Increase the amount of dried chili, or add a pinch of red pepper flakes, for a spicier kick.
• Lemon Herb Oil: Use lemon zest instead of orange zest for a brighter, more citrusy flavor.
• Different Herbs: Feel free to experiment with different herbs, such as rosemary, sage, or marjoram.

FAQs (Frequently Asked Questions)

Q: Can I use frozen artichoke hearts instead of fresh artichokes?

A: While frozen artichoke hearts can be used in other recipes, they are not ideal for broiling as they tend to be too soft and watery. Fresh artichokes provide the best texture and flavor.

Q: How do I know when the artichokes are cooked through?

A: The artichokes are cooked through when a knife easily pierces the heart. The leaves should also be tender and easily pull away from the base.

Q: Can I make the herb oil ahead of time?

A: Yes, the herb oil can be made up to a week in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld even further.

Q: What if I don’t have a broiler?

A: If you don’t have a broiler, you can roast the artichokes in a preheated oven at 400°F (200°C) for about 30-40 minutes, or until tender.

Q: The artichokes are browning too quickly. What should I do?

A: If the artichokes are browning too quickly under the broiler, lower the oven rack or reduce the broiling temperature. You can also cover the artichokes loosely with foil to prevent them from burning.

Final Thoughts

These broiled artichokes are a delicious and surprisingly simple way to enjoy this unique vegetable. The combination of tender artichoke hearts, smoky char, and fragrant herb oil is simply irresistible. I encourage you to give this recipe a try and experience the taste of the Mediterranean sun for yourself. Don’t be afraid to experiment with different herbs and spices to create your own signature flavor. Share your creations and feedback with me – I’d love to hear how you made this recipe your own! Pair these artichokes with a crisp, dry white wine like Vermentino for a truly delightful experience.