Photo credit: Jed mcQuown
by AnDreW FeinsTone
INGrEDIENtS 12 baby artichokes, rinsed well 2 lemons, juiced 1/2 cup olive oil 1 teaspoon sea salt 1 teaspoon fresh ground black pepper 1/2 teaspoon hickory salt
Fill a large pot 1/4 full with water and bring to boil.
remove bottom leaves and peel stems of the artichokes and add them to the boiling water. simmer covered about 10 minutes, until tender.
Drain the artichokes in a colander until cool enough to handle. cut the artichokes in half.
in a bowl, combine olive oil, lemon juice, salt, and pepper. Add the artichokes and toss to coat and place on sheet pan to marinate about 10 minutes, then dust with hickory salt.
Preheat grill to medium-high.
grill artichokes, turning until lightly charred around the edges, about 5 minutes. Place on a platter and serve.
boscos brewing company brewmaster, Chuck Skypeck, recommends pairing the grilled baby Artichokes with Ghost river Golden Ale, one of boscos’ handcrafted beers.
Andrew Feinstone co-founded Boscos Brewing Company in 1992 with partner Jerry Feinstone. The first Boscos, located in Germantown and “Tennessee’s Original Brewpub,” was the first on-premise craft brewery in Tennessee. Additional breweries were opened in Nashville in 1996, Memphis in 2000, and Little Rock, Arkansas in 2004.
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