Recipe: grilled baby artichokes with clementines and rosemary

February 24, 9:37 PMOrlando Cooking ExaminerDawn Viola

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Grilled baby artichokes with clementines and rosemary. Photo: Dawn Viola 

Clementine season is nearly over, but you can still catch a lingering crate of these seductively sweet petite fruits at specialty markets throughout Orlando.

Imported from Spain and Morocco, October through February, clementines are the smallest of the mandarin orange family. And just one clementine packs half of your recommended daily allowance of vitamin C within its juicy flesh.

Ingredients:
12 - 15 Baby artichokes
1 lemon, cut in half
4 clementines, sliced 1/4" thick
Zest of 2 clementines
Juice of 2 clementines (use the ones you zested)
5 long stems of fresh rosemary
3 tbs. olive oil
2 tbs. balsamic vinegar
4 cloves garlic, minced
Fresh cracked black pepper and sea salt to taste

Directions:
Fill a large stock pot with 2" of water. Squeeze lemons into the water and add a handful of salt.

Prepare artichokes. Wash the artichokes, as you would any vegetable, to remove any pesticides, dirt or bugs. Peel the tough outer layer of the stems with a vegetable peeler. Cut 1/4" off the top portion of each artichoke. Trim off any tough bottom leaves and cut the top spikes of all remaining outer leaves. Immediately place artichokes, as you trim them, in the pot with the acidulated water (lemon water) to prevent browning. Tip: the artichoke juice on your hands will oxidize quickly as well, turning your fingers and cuticles dark brown. Wear latex gloves to protect hands and nails.

Scoop up the artichokes and place a metal steaming basket into the water. Return the artichokes to the pot, on top of the steamer. Cover the pot and heat on high so the water begins to boil and create steam. Steam the artichokes for 15 minutes or until the bottoms are just fork tender.

While the artichokes are steaming, prepare the marinade in a platter or bowl large enough to toss and coat the artichokes. Place rosemary stems in the bottom of the bowl or platter. Add garlic, clementine zest, clementine juice (just squeeze the ones you zested), oil, balsamic vinegar, salt and pepper and casually mix to incorporate flavors. When artichokes are done steaming, slice in half and add them to the marinade. Toss to coat. Add clementine slices and gently toss again. Let stand for at least 5 minutes.

Light the grill for medium heat. Place artichokes and clementines on the grill with the lid open. Do not walk away as these will easily burn. Because grill temperatures vary greatly, you'll need to check for grill marks within a minute or two. Once a nice set of grill marks appear on both the clementines and artichokes, and the clementines begin to get soft, flip and grill the other side. Check for grill marks within another minute or two and remove from heat, placing everything back into the marinade bowl or platter. Toss again to coat with the marinade. Serve warm or at room temperature.

These also taste great cold and make a fantastic picnic side dish with salty olives and capers tossed in at the last minute. Lemons, oranges and even grapefruits will also work well in this recipe.

Dawn Viola is a nationally recognized artist, competitive cook and food writer. Follow her blog, Wicked Good Dinner, or onTwitter.