Wednesday, April 20, 2011

Grilled Artichokes with Raw Tomato Compote

Don't let this fancy shmancy title scare you out of making this. It is super simple! Plus, the raw tomato compote is the best thing that's happened to artichokes since melted butter, people! Try it! Try it!


Serves 4


  1. Prepare a stove-top griddle or outdoor grill. Snap off the tough outer leaves of the artichokes and discard. Rub the exposed surfaces with a lemon half. Cut off about the top third of each artichoke with a sharp knife. Trim the ends of the leaves with scissors. Trim all but 1/2 inch of the stem. Using a stainless-steel knife or a curved "bird's beak" knife, pare the remaining stem.
  2. Steam the artichokes for 20 minutes. When cool, halve each and, using a melon baller, scoop out the prickly hairs, or the choke, and keep scraping until no more fuzz is apparent. Brush the halves with olive oil.
  3. Grill each side for 5 to 7 minutes, until the artichokes are nicely browned. Spoon the tomato compote into each half and serve.
Raw Tomato Compote

Makes 1 1/2 cups

  • 1 garlic clove, finely chopped
  • 2 scallions, white part only, finely chopped
  • 2 teaspoons extra-virgin olive oil
  • 6 plum tomatoes, seeded and coarsely chopped
  • 1/2 cup coarsely chopped basil leaves
  • 2 teaspoons sugar
  • 1/4 cup good-quality wine vinegar
  • Kosher salt and freshly ground black pepper


  1. Combine all of the ingredients in a medium bowl and toss. Season to taste with salt and pepper. The compote will keep, tightly covered, in the refrigerator for 2 days.
p.s. the raw tomato compote is good cold or warmed through. And is said to also be great served over fish or grilled bread, yum!