In Catalunya they love artichokes, especially the tender small ones! I first enjoyed grilled artichokes with Markus’s cousin when we lived in Sant Sadurni d’Anoia in the 1990’s. Served with homemade Alliloi, they add a Catalan twist to your BBQ! 
Fresh picked artichokes straight out of Liz’s garden.
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Cook time:
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Serves: 4-6
Give your BBQ a Catalan twist by grilling baby artichokes. They are so tender that you can eat the entire thing in one bite! Serve with homemade Allioli as a dipping sauce. Serve with Bokisch Albarino or Picpoul Blanc.
Ingredients
- 12-14 baby artichokes
- extra virgin olive oil
- sea salt
- Allioli (separate recipe)
Instructions
- Trim the ends of the baby artichokes.
- Hold the artichoke in your hand and bang the top of the artichoke on the counter several times to open up the leaves.
- Drizzle the inside with a good amount of olive oil. (2 tsp each)
- Add a pinch of sea salt to the top. (1/2 tsp each)
- Preheat grill to medium.
- Arrange the artichokes in a standing position and close the lid of the grill. It's okay if they catch fire! You want the outside leaves to char.
- Let cook about 20 minutes or until the insides are tender.
- Eat the entire artichoke in one bite! The insides are edible because the thistles are so young and tender.
- Serve with alliloi as a dipping sauce.
- Don't forget to serve with extra napkins because the charred outsides can be messy!
Notes
Artichokes are not easy to pair with wine but I recommend a crisp dry white like our Tizona Picpoul Blanc or our classic Terra Alta Albarino.
After cutting the ends, pound them upside down to open the leaves. Then drizzle with plenty of olive oil. Add a 1/2 a tsp of salt to the interior before grilling.
Let grill until they outsides are charred. The bottom of the interior leaves get crunchy and caramelized.
