Camp Fire Artichokes

1. 1

   Cooking these artichokes is a two step process.

2. 2

   First trim the stems flat and the tops about one inch.

3. 3

   Then trim the tips of the petals with scissors.

4. 4

   Steaming process:.

5. 5

   Steam them stem side up using a steamer rack about 30 to 45 minutes or until the base of the stem is tender. This will depend on the size of the chokes. The ones that came with this recipe are HUGE so it might take these a little longer.

6. 6

   Grilling:.

7. 7

   Once the campfire or backyard grill is hot, gently spread the petals of the cooked artichokes and generously spray each one with non-fat cooking spray. Make sure spray gets between petals. Generously dust each arichoke with 1 tablespoon of mesquite seasoning or taco seasoning, followed by a half a teaspoon of garlic salt. Place cooked artichokes directly on grill. Turn frequently until outside petals are evenly charred.

8. 8

   According to the recipe, there is no need for dipping sauces, since they have a wonderful smoky flavor. However, I think I will have some on hand, just in case.

9. 9

   Once you get to the heart of the choke, remove it along with any spiny petals with a spoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.