Once upon a time, a long long time ago, there was a caveman or cavewoman who was either a) a genius; or b) starving; or c) both, and he or she figured out that the giant thistle artichoke was edible. My money is on (c). I mean seriously, the artichokes are sticking out of a giant prickly plant and also have big needles on them.
Which leads me to believe it was a cavewoman. Would a caveman have the patience to figure out the mystery of this giant thistle?
I’m sure that even our cavewoman didn’t trim the artichokes nicely and cut off the needles but you can. Leave as much stem as you can. If you pick them yourself, leave up to six inches of the stem intact. It tastes like the heart. And remember to use your vegetable peeler, not your paring knife.
Grilling artichokes only takes a few minutes, so you’ll want to par-boil these guys in some lemon water for about 20 minutes.
Cut them in half. Even cut the stem in half so everyone gets some.
Then, using a small spoon, scoop out the hairy thistle thing that grows in the center, along with the innermost artichoke leaves–you know, the ones that don’t really have anything on them but sticker-y things. Maybe a starving caveman wants those but we do not.
Drizzle with good quality olive oil, spritz with some lemon and sprinkle on some kosher or sea salt. This seriously couldn’t be any easier.
Tell your husband/wife/lover/friend/child/lackey to go fire up the grill and let you know when it’s ready. Then plop the artichoke halves on there, cut side down.
Let them cook undisturbed until they’ve got a decent char going on them, then flip ‘em over. Do the same thing.
It’s as simple as that. Even a caveman could do it. (Sorry).