Artichokes are said to have originated from North Africa, where they are still found in the wild state. The seeds of the artichoke were used by Egyptians to preserve the dead and to this day the plant is used for restoration. The artichoke is wild, exotic, and somewhat mysterious. The etymological roots of the artichoke remain unknown. If there is anything considered unanimous, however, it is that the artichoke, when grilled, is delicious.
An artichoke is the bud of a thistle plant with seemingly inedible thorny "leaves" (properly called bracts) protecting a mass of tough (and often sharp) florets. Artichokes (more properly known as Globe artichokes or French artichokes) have no relation to Jerusalem artichokes or Chinese artichokes (both of which are tubers consumed as root vegetables).
The fleshy recepticle at the top of the stem where all the bracts and the florets (the choke) attach to is called the heart. The choke is inedible, so needs to be removed either before cooking or while eating.
Prep the artichokes by using a pair of kitchen shears to cut off the thorny tips of each of the bracts. Cut about 1/4 of the bract off during this operation. This is done as a courtesy to the diner's fingers (and it makes the artichoke look nice).
Once the bracts have been trimmed, use a large, sharp knife to cut off the tip of the artichoke. Cut off either the whole stem or just the tip (where it's brownish black). The stem is edible, but unless the artichoke is very large, the flesh is quite bitter. If you plan on eating the stem, just cut a little bit off the stem. If not, then you can chop the whole stem off.
However, for grilled artichokes, just steam the artichokes for 15 minutes and remove. (While steaming the artichokes, preheat the grill.) The artichoke will be softened but not fully cooked. Cut the artichoke in half along its axis of symmetry.
Using a melon baller, measuring spoon, or tableware spoon, scoop out the choke and discard. Be careful, the choke can make quite a mess if allowed to - just scoop and toss. If you miss a bit of the florets, use the spoon to scrape against the heart and the florets should come off onto the spoon.
Cut open and remove the chokes from each artichoke and then brush the cut side of the artichokes with olive oil, being sure to coat the heart. Generously sprinkle salt and pepper over the cut side and transfer to a hot grill.
Grill over medium heat with the cut side up for 10 minutes and then flip the artichokes over and grill for another 5 minutes. Serve with Dijon mustard mayonnaise or sauce of your choice.
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