From Dish Nicole:
So far this summer has been a blast. I can’t believe it’s already August; so much fun has been had. One of the highlights from this summer took place waaaaay back in June. My dear friend Leila (whom I never get to see) set out on a road trip from California to Southampton, New York. I was lucky enough to receive an invitation to stay with her at her Aunt Shelby’s beautiful beach house for the weekend. Of course I said hell yes and Leila and I got to catch up over cocktails, dips in the ocean and fabulous meals. Aside from the obvious benefits of having a beach weekend with a bestie, Shelby was an amazing hostess and even better cook. Everything she made was delicious but seemed effortless. She turned me on to the refreshing Aperol spritz and these ingenious grilled artichokes. Leila and I certainly were living the good life.
For the artichokes you will need:
4 large artichokes (figure about ½ per guest)
2-3 lemons, quartered
4 garlic cloves, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 stick butter melted
3 sprigs thyme removed from stem
To prepare the artichokes you start by cutting off the top section. Next you need to trim the top of all of the leaves with scissors. Once all are trimmed, cut the artichokes in half and scoop out the “choke” (if you haven’t really worked with artichokes before, the choke is the fuzzy center). You want to remove all of the fuzz but try not to scrape out too much of the heart. Squeeze lemon juice on the hearts to prevent them from turning brown and set aside.
Next you will want to get out your largest pot and fill with about 2 inches of water. You can add some lemon slices in for extra flavor. Bring to a boil and add the artichokes. Reduce the heat to medium and cover. You will want to let the artichokes steam for about 15 minutes.
Now that the artichokes are occupied for a few minutes, prepare your grill and let it heat up. The next step is preparing the basting sauce. In a small skillet, melt butter over a low heat. Add in chopped garlic. Allow the butter to start to bubble and remove from heat. You just want the garlic to infuse the butter with flavor, but not brown. Pour the mixture into a small bowl and add the thyme, a tablespoon of lemon juice and salt and pepper.
Okay now its grill time! Hopefully you have a friend with you who’s preparing your cocktail while you grill. If not, prepare your cocktail before the grilling. Brush the artichokes with the butter sauce. Make sure to get it in between the leaves. Place the artichokes on the grill. Grill for about 5-10 minutes, basting with the butter sauce and turning frequently, until the tips are a little charred. Serve immediately.
Ingredients for the Aperol Spritz:
3 parts (ounces) Prosecco
2 parts Aperol
splash of soda or seltzer
Ice, half a slice of orange
For the Spritz you will want to take a large wine glass or a highball glass and fill it halfway with ice. Add in all parts and garnish with the orange. I prefer to use a large wine glass. It really shows off the beautiful orange color.
The final step is to enjoy the ‘chokes and cheers to good friends, fun in the sun and staying cool the rest of this hot east coast summer.