This afternoon, I prepared and grilled some artichokes. Every since my first time having some grilled artichokes at the Rutherford Grill in Napa Valley, it’s been a favorite. Here’s the version with lemon thyme marinade.
Cut artichokes in half, trim, and de-choke.
Dip the artichoke halves in lemon juice mixed with water, to prevent browning.
Steam for 25 minutes.
In the meantime…put the following into a blender:
Few sprigs of fresh thyme
Add lemon juice and olive oil until there is enough liquid to blend.
Blend until smooth.
Slather mixture onto steamed artichokes, making sure the marinade gets between all the leaves.
Grill on both sides and serve.