Ingredients
Scale
- 2 large artichokes (or more, if you are hungry)
- 4 tablespoons salted butter
- 2 large garlic cloves, peeled and smashed
- 1 large bunch fresh thyme
- 1/2 teaspoon each salt and ground black pepper
- 1 tablespoon olive oil (for grill pan)
Instructions
- Prepare a large Dutch oven or pot with steamer in the bottom with at least 2 inches of water. Turn the heat to high.
- Trim the bottoms off of the artichokes and a few of the leaves near the steam. Place the artichokes, stems down on the steamer tray. Cover the pot with a tight fitting life.
- Steam for at least 45 minutes. Depending on the size, it could take over 1 hour to steam them.
- Meanwhile, melt the butter, garlic, thyme, salt and black pepper in a small saucepan over low heat. Mix with a spoon occasionally for 5 minutes. Remove from the heat and let sit until the artichokes are ready.
- When the artichokes are finished steaming, heat a grill pan up over high heat with 1 tablespoon of olive oil. Using tongs and a sharp knife, cut the artichokes in half (and in quarters if you want). When the grill pan is hot, add the cut artichokes to the pan – cut side down for 2-3 minutes or until they are slightly brown and some grill marks appear.
- Flip over and grill for another 2-3 minutes. Place on a serving plate. Spoon the garlic thyme butter on top of the artichokes – meat or cut side. Serve and enjoy.
Notes
When trimming the bottom of the artichokes, try to cut the steams so the artichoke sits flat or level on it’s own.
To check the artichokes, use tongs to pull some of the outside or 2 layers in towards the center. Pull the leaf out and take a bite. Its also a good sign, when the leaves come out easily. When they are done, be sure to turn the heat off and remove the lid to stop the cooking.
Letting the garlic and thyme stems sit in the butter as long as possible, will bring out the most flavors.
- Prep Time: 5
- Cook Time: 65
- Category: side dish
- Method: stove top
- Cuisine: vegetarian