For this dish, broiling is not a good substitute for a grill. The roasting time and amount of heat exposure for the first crop of artichokes this season is too little and too much at the same time. The artichoke certainly takes on a toasted look but even after 8 minutes with the cut-side up and 5 mins on the reverse, the artichokes were still not cooked all the way through. And, despite only having the added flavors of salt, freshly ground black pepper, olive oil and lemon juice; tasters noted hints of nutmeg and Worcestershire sauce. The heart parts were pretty tough. I think steaming or parboiling the chokes before placing them in the broiler would be good for the next time.
Ingredients
2 large globe artichokes, halved with choke removed
up to 1/4 c. olive oil
kosher salt
freshly ground black pepper
juice of one lemon
Directions
Preheat oven with broiler set on high. (AB's instructions say to just turn the broiler on but the one I'm using has two settings: high and low.)
1. Halve and clean artichokes, taking the thistle (hairy) part of the choke out of the vegetable and trimming off the spiky tops of the top part of the artichoke with a sharp knife. Immediately put the cut artichoke into cold water with some lemon juice to help prevent the artichoke from browning. It really doesn't matter much after you roast it since the ideal color is slightly charred (if grilling) or lightly browned (if broiling/baking).
2. Drain and spin the artichokes dry in a salad spinner. Then put into a large bowl with olive oil, salt, and black pepper.
3. Place artichokes on a Silpat-lined or greased baking tray and place in the oven for 5-6 minutes, then flip over for an additional 3 minutes.
4. Remove from heat and eat.
