Serious Eats: Recipes

Grilling: Artichokes with Mint and Chilies

"These had to be the best preparation of artichokes I've ever had."

[Photograph: Joshua Bousel]

Sixty-degree days, late sunsets, more grilling—it's totally spring. Or, at least, in some parts of the world it is. Along with all the good comes the best news for my health—the resurgence of fresh green veggies and my desire to eat them. I got an early start trying to shed my accumulated extra baggage when I saw the first decent artichokes of the season, calling to me between the remains of the winter vegetables.

These artichokes got a Mario Batali treatment—the trimmed chokes are first boiled in a lemon, wine, garlic, and mint mixture, then taken to the grill to crisp up, and finally finished with a sprinkling of mint, hot peppers, and sea salt.

Sound good? Well, good is an understatement here—these had to be the best preparation of artichokes I've ever had.

The pleasing mint and lemon flavor gets boiled in, with fresh mint adding an extra boost and the hot peppers providing a spicy kick that I always enjoy. The crisp exterior and creamy innards of the heart create a texture that kept me anticipating the next bite on top of all the great flavors already going on.

With these, it felt like spring was finally a reality.

Grilled Artichokes with Mint and Chiles

Adapted from Italian Grill by Mario Batali

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