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Grilled Lemons, Baby Artichokes, and Eggplant Recipe

Grilled Lemons, Baby Artichokes, and Eggplant Recipe


  • 12 baby artichokes, stems trimmed, dark outer leaves removed
  • 12 Japanese eggplants, halved lengthwise, or 2 medium-size eggplants cut crosswise into 1/2-inch rounds

Recipe Preparation

  • Cook baby artichokes in large saucepan of boiling salted water until tender when bottom is pierced with sharp knife, about 8 minutes. Drain and run under cold water to cool. Cut artichokes in half through stem; pat dry. DO AHEAD Can be made 2 days ahead. Cover and chill.

  • Prepare Barbecue (medium heat). Brush cooked artichokes, Japanese eggplant, and cut side of lemons with olive oil. Sprinkle with salt and pepper. Grill vegetables until tender and slightly charred, about 2 minutes per side. Grill lemons, cut side down, until charred, about 2 minutes. Transfer vegetables to platter. Garnish with grilled lemons for squeezing over.

Reviews Section

Grilled Artichokes with Aïoli

Boiled are steamed artichokes are delicious as it is, but cut them in half and toss them on a grill, and they become a fabulous treat. They're absolutely dreamy served with a garlicky aïoli for dipping the leaves and heart in. But you could also doctor some store-bought mayo with a squeeze of harissa from a tube, or some lemon juice and garlic, or Sriricha – really whatever sounds good – and call it aïoli. After all, that's what many a chef does! Last time I made this I cut a couple of lemons in half and grilled them, too – a squeeze on the artichokes is great, too.

The aïoli recipe makes about twice as much as you'll probably need, but I love having some extra around, as it's so delicious. Spread it on sandwiches or serve it with vegetables or meats.


Artichokes are a type of thistle &ndash a flowering plant that grows beautiful purple petals. The edible part is the bud, which must be harvested before the flower blooms. Inside that bud, underneath some serious armor, is a delicious treat.

There is definitely some work involved to get to it. But the payoff is big. Properly trimmed artichokes are a pleasure to eat.

The first thing you&rsquoll want to do is trim off the the thorny tips of the leaves. For this task you&rsquoll need a sharp scissors.

You&rsquoll also need a halved lemon. When artichokes are cut, they oxidize fast. After you cut the artichoke, quickly wipe the freshly cut parts with the cut lemon half, to prevent browning.

The stem of an artichoke is edible and delicious. It&rsquos nicer to eat if you slice off the tip and shave the tough outer layer. Again, wipe with lemon as you do this.

For this Grilled Artichokes recipe we will be cutting the artichokes in half, boiling them, removing the choke and grilling them.

For other recipes that call for whole steamed artichokes, slice off the very top of the artichoke to remove those prickly thorns, and you are ready to go with a perfectly trimmed artichoke.

You&rsquoll need a very sharp knife to slice the artichokes in half. Start with the thin stem, so you can be sure to cut it evenly in half. Rub the cut part with lemon.

You do not want to eat the hairy part in the middle of the artichoke. That&rsquos called the &ldquochoke&rdquo because that&rsquos what you will do if you try to eat it.

For this Grilled Artichokes recipe we will be removing the choke before grilling the artichokes. It&rsquos much easier to to do that after the artichoke is cooked and cooled.

Once the artichokes are trimmed and halved, boil them for 20 minutes, let them drain in a colander, and put them in a covered bowl in the fridge to cool.

When they are cool enough to handle, use a teaspoon to scoop out the chokes.

The artichokes are now ready for the barbecue. Or they can be store in the fridge, covered, for up to 24 hours.

Carciofi alle Brace (Char-Grilled Artichokes)

As Pellegrino Artusi, the best-selling nineteenth century Italian cookbook author said, “everyone knows how to cook artichokes on a grill”. Well, if you haven’t attempted it yet, here’s your opportunity with this easy recipe.

Artichokes are a marine climate vegetable and thrive in the cooler coastal climates. The main European producers are Italy, Spain and France. In the United states, California provides 100% of the crop and 80% of that is in Monterey County.

When I lived in the Bay area, Castroville, “The Artichoke Center of the World” was less than an hour away. I remember as a little girl taking Sunday afternoon drives with my family. My mother, father, grandmother and younger brother, Larry, (other siblings weren’t born yet) loved to go to Monterey. We took the 17-Mile Drive (runs between Carmel and Pacific Grove) to the famed Pebble Beach, with beautiful views of the Pacific Ocean all the way. (Some days I really miss that). On the way home we stopped in Castroville at the Giant Artichoke Restaurant for lunch.

It was in this small town that the California Artichoke industry got it’s start by Swiss Italians. Castroville has produced artichokes since the 1920’s and each May they host the annual Artichoke Festival complete with the crowning of an artichoke queen. Marilyn Monroe, (who was still Norma Jean at the time) was crowned Castroville’s first Artichoke Queen in 1948). There are the usual festival type of activities with lots of food options and I’m certain you’ll find an artichoke you like because you can get them fried, grilled, marinated, pickled, sauteed and even creamed as a soup.

40 comments on roasted baby artichoke failure

Just stumbled across your blog and I’ve fallen in love with your photos! Sorry to hear about the Martha-unhappiness, but oh well, at least they looked great? Hehehe, hopefully the next time you cross paths with these globes, it’ll be much more tasty :)

I’m in total infatuation with Martha, too. I’ve bought TONS of back issues of MSL off eBay, and I just love them. I love her entertaining tips the most. Her food always looks great, but I’ve had trouble with several of her recipes. I had two completely fail on me in taste, but not on looks – they were still beautiful: scones and gingerbread. She has broken my heart a few times, but I keep going back for more!

What a charming new blog! As a fellow Martha fan, and baby artichoke eater, I have found that they turn out the best when all leaves with any bit of green are removed. It is, of course, sad to see so much artichoke potential go in the trash, but the tender yellow tiny bits that are left are very delicious roasted, so in the end it is worth it. In fact I’m surprised Martha didn’t give these instructions! Oh well, one cannot be perfect all the time.

you need younger artichokes.

I can’t find it, but Ina Garten has a great roasted artichoke recipe. Granted, she suggests that you eat the outside leaves by placing them in your mouth, clamping your teeth on them, and then pulling them out, scraping the artichokey goodness off of them and then discarding the particularly fibrous part of the leaf.

Hey, I don’t know if you will ever see this, since it’s, um, 2 years old, but in case you never solved the baby artichoke dilemma here are my mom’s instructions for cooking them. You parboil them, THEN grill them for smoky deliciousness, and they are ridiculously good. We appear to use smaller ones that you, but I think it would still work? Anyway, artichoke season is upon us again, so….
Man, I need to get a grill pan. And some baby artichokes.

Much appreciated! I’m going to try these again very soon. Also, we just caved and got this grill pan–doubles for paninis. It’s too cute.

Re. the grill pan, I’ve had my eye on that–we got a Krups panini press for our wedding and I love it but it’s a PAIN to clean. Of course now there are a bunch out there that have removable plates… But the stovetop kind seems like it might be just as good. I was actually talking about the sort of grill….baskets, I guess, that let you grill small things without them falling through the cracks into the fire. I think I like anything grillish.

I believe the key is to Boil them before putting them in the oven/grill

This is incredibly late–but I just saw this and wanted to add my two cents. I think that Kate F is right–they really need to be parboiled. And also, from the picture, you’re taking off a lot less of the outside than I do–I take off nearly all of the bright/dark green outside leaves. That might be overkill, but if you find that the hearts are cooked and the leaves are not, maybe the outside leaves are just too tough?

I’m way late in the game here, but I just came across your blog today via a colleague of mine. I’ve made the following recipe three times now and it’s come out beautifully each time.

I recommend you watch the video too. Good luck!

PS. No parboiling required!

And as if I wasn’t late myself, however not sure if you’ve heard of this place yet, but just in case something an artichoke lover should enjoy.

Maybe Alton Brown can help you. I saw the artichoke episode of Good Eats the other night and it was very interesting!

I love artichokes more than life itself. Strangely, I’ve never attempted a dry heat approach to cooking them, however, my dad (who is a chef) used to make a fabulous hot salad with grilled artichokes, eggplant, and a lemon-tahini dressing. He always parboiled the artichokes and then grilled them. I imagine parboiling would work well with roasting too?

Huh. I tired a Martha Stewart Recipe for impossibly deliciouso and cutie looking cupcakes, and was (nearly) scared for life, since it was one of my first-ever cake-from-scratch baking attempts. Thank God my love of cake didn’t stop at the ultimate flop from Martha…I guess pictures can be decieving, huh?

i have NEVER had a martha recipe come out good. i buy her magazines (especially the halloween one) and sigh over all the pretty pictures, but every recipe i’ve tried from her has been an inedible disaster. and i’m a good cook.

Love your site! Artichokes are my favorite too. My Grandmother from Sicily has the best bread crumb, parmesian, garlic stuffed steamed artichokes. Favorite dish of all time. Super easy, and so good, I can’t get myself to make them any other way. I also adapted it with the small artichokes to bake with potatos(colored), garlic, and mushrooms. Delicious as well. Haven’t met a person I have made these for that haven’t liked it, well hasn’t loved it.

I refuse to make any recipe from Martha anymore, have had too many disasters with her recipes… Ina on the otherhand…!

Just came across this site today, looking forward to reading a little more!

i had a similar artichoke experience attempting to make this: which was SO disappointing, because how amazing does that sound?? but seriously, i think artichokes were not meant to be cooked in anything other than steam or boiling water :(

I also just had a similar experience with roasting artichokes, which led me to believe it’s foolish to mess with the perfection that is a steamed artichoke.

Bless you for telling us about the failures :-) They’re as inspirational (and reassuring) as the successes.

I used to buy the boxes of baby chokes from Trader Joe’s, and followed their directions: Peel off all outer, green leaves, trim the bottoms, cut about the top 1/3 off each choke, quarter and soak in a lemon-water bath. Then saute them in olive oil over lowish medium heat with some salt until they are tender and caramelized. You have to do it slowly, and I leave the lid on part of the time, so they do steam a bit, but they turn out tender, nutty and delicious.

Next time par-cook them by steaming or boiling in acidulated water! Sometimes I wonder if even the greatest cooks withhold some of their secrets… I have experimented with baby chokes in the past, and I highly suspect they are not privy to dry cooking techniques. They are not high-moisture vegetables and cannot provide the moisture content to steam themselves.

I am planning to try this challenge myself tonight. I plan to par boil them for 10 before tossing them with garlic olive oil and garlic and setting them under the broiler to brown. Fingers crossed.

I agree with Kristin above. I love Martha Stewart crafts and recipe ideas and the pretty pictures but 90% of her recipes are too complicated, too bland, too unspectacular. (But her magazine is great for inspiration and I love it still!)

(oh.. and of all the recipes i’ve tried – a modified version of her stove top clam bake and her standing roast recipes turned out nicely – but thats about it. Her desert recipes don’t stand a chance against yours :P )

Thanks for sharing he failures too- every mistake is a chance to learn something :3

(I tried battering and frying baby artichokes….they were good but the leaves are really tough still)

I had a similar experience with a few of her recipes. I tried a brussel sprout recipe years ago that made me so angry! I am always wary of them now, but I still get the magazine and have been an avid fan from the beginning – mostly for the photos, gardening stuff, decorating and crafts.

So it may be ages ago, but in case anyone comes across this post sometime in the future and is reading the comments in search of baby artichoke advice… these are simple and stellar: (and no turning the oven on in summer!)

Could the doneness of the artichokes be a matter of taste? They eat them raw in Italy. I haven’t learned to appreciate the raw (or al dente) artichoke so much – I feel the flavor comes through better when they’re cooked, but apparently some people like them that way.

YLB — I like them raw as well but if they’re dry-grilled like this, they get tough and rubbery. I don’t think it is anyone’s ideal. If making them again (and I have), just boil the ‘chokes until they’re mostly tender, pat them dry, drizzle them with oil and grill away. Showered with lemon, salt and sometimes even Parmesan, they’re crackly and amazing.

I just got back from Naples and they roast them there over a fire, but keep them covered with a wet towel as they grill. I had them in a restaurant that gets them from a person who specializes in this particular thing and then brings them into the city for restaurants (hence the outdoor, country barbecue taste). For my part though, I par-boil them. I have a tiny NYC kitchen, and sadly, no fire pit.

I know it seems like a waste, but I always peel down to the yellow….

There’s a recipe in the America’s Test Kitchen cookbook that’s to die for. Perfect balance of nutty, tender, and a little crisp on the edges. I think it’s on the Cooks Illustrated website, as well, if you have a subscription to that.
Hope you eventually found your artichoke nirvana!

Katie — Ooh, tell me more! I have the original ATK cookbook (though they’ve probably put out 10 since then!) and an online subscription.

Deb, this just came up as a ‘Surprise Me’ feature. I share your love for both eating and looking at artichokes – so much so that they were in my bridal bouquet. Consequently, it weighed a ton, but over ten years later I love looking at my wedding portrait and seeing those baby beauties! Hope you’ve had more luck with cooking these since.

Jen, I don’t know you, but: artichokes in your wedding bouquet? You are my spirit animal! I have long claimed I’d rather receive a cluster of carciofi than a bouquet of roses. (Can’t braise roses and dip them in butter, no sir-ee.)

Same! I had no idea this was even an option!

I ran across this old issue by accident (I clicked wrong on the latest blog) and it popped up. I figure you have long since solved your artichoke sorrows – but since I grew up with them, I thought I’d add my bit.

Big ones: Trim the sharp points. Cut off the top, and the bottom stem. Rub all over with cut lemon. Simmer for roughly 40 minutes, depending on size, in salted water with a few smashed garlic cloves, and cut & squeezed lemons. You can stuff them (hard to eat) or dip them in anything that tastes good, butter, buttermilky dressing, mayoish things, and scrape them with your teeth to eat.

Little ones: Trim off all the green. Pop the green leaves back against themselves until they break, and knife trim the rest. Cut off tops. Stems are probably too skinny to save once you have the green off. You can save the green leaves and steam them for 10 minutes or so, to eat the regular way with mayo, aioli, or butter. Unless the artichokes are teeny tiny, cut them in half and remove any choke that might be there with sharp paring knife – keeping heart and remaining leaves intact. Stick them in acidulated lemon water, where they will keep all day just fine, in the fridge, until you need them. They’ll even keep overnight, in a pinch, although I think that’s a bit too long. When ready to cook, dry them off. You can then either fling them in chicken thighs, broth, lemon, vermouth, onion, braise whatever for 20 minutes or so. OR, and this is absolute best, fry them. Either in deep fryer, with olive oil, or in pan – oil about 1/4″ deep – half way up their sides – about 10 min on a side. They bloom. Outside leaves brown and crunchy, inside soft and total essence of artichoke. Test heart with fork. Pull out of oil onto paper towels, roll onto tray or dish, squeeze on fresh lemon juice, sprinkle with salt (I like my salt grinder – or finishing sea salt – bigger irregular pieces). Grab some first, before your guests see them, or you won’t get any. Tell people you have to test them to be sure they’re ok. Best served warm – but they get gobbled up before they’re cold. Can be a side dish – but really they’re the best appetizer ever – even vegans are happy. The prep is the time consuming part – but happily, can be done well ahead. What happens when you serve them is, someone takes the first batch plate out around to people who say thanks, and pop them in their mouths. By the time the server plate is back, everyone who has tasted them has started moving towards you by the little fryer, until there’s a crowd with their hands out snatching them and saying “my turn My turn now”. You have to slap a few hands so you can salt and lemon the next batch. Save the oil. Artichoke flavored olive oil is no bad thing to have around. I haven’t grilled them on a fire – but I’m guessing the prep would be the same – although grilling veggies is always best done without oil – and the oil put on after, with the lemon and salt. Here’s a good blog from Jim Dixon, that spends time on that. [email protected]

DEB! Don’t be disappointed , don’t be hard on yourself. I “tweaked” it…They are amazing. I first saw your recipe through the news letter. Intrigued , i made them, tweaked adding my traditional flavorings ( garlic, salt, pepper and Italian parsley )
– Clean chokes and put in lemon ice water.
– pre heat oven to 400.
line sheet with parchment , spray oil
-remove chokes from lemon water ( okay some water travels too). Toss in second bowl with garlic, salt(!), pepper and chopped parsley. Place on cooking sheet. Bake 30 mins covered with foil or parchment. ( steaming them a bit). Remove cover and bake another 30 mins uncovered, until crispy , looking yummy and all moisture evaporated. Plate and enjoy! You can also sprinkle some Parmesan cheese on top, or not. Key is to steam them a bit. Hope this helps…never give up.

It’s been 13 years since you posted this but I’m dying to know what happened! Did you ever get it right?

Baby Artichokes
Dear Deb,
I love your Smitten Kitchen web blog! My cousins wife told me about you and I’m hooked. I’ve met Martha Stewart and she’s really nice when she comes into the kitchen she always says hi to everyone (even if she doesn’t look everyone in the eye).
So anyway, I recommend using baby artichokes look for very light green tender ones also, taking off a lot more leaves. If they’re not tender enough it’s most likely because they weren’t in season or were picked at the wrong time or just weren’t young enough. I dont think it’s your fault.
You could try blanching them for a few minutes before sauting them or just sauteing them in a hot pay as opposed to the oven which I’m not fond of using for artichokes and the grill which looks beautiful but never cooks them enough.

Graffiti eggplants are best suited for cooked applications such as sautéing, grilling, stewing, roasting, pan frying, and baking. They will cook quickly because of their small size, and the flesh is so thin and tender that it does not need to be removed. Graffiti eggplants can also be halved, hollowed slightly, stuffed, and baked with vegetables and grains. Graffiti eggplants pair well with tomato, squash, onions, red bell pepper, garlic, quinoa, chickpeas, coconut curry, heady spices such as cumin and zataar, rich grilled meats such as lamb, bright, fresh herbs, and young and melting cheeses such as chevre, feta, and mozzarella. Graffiti eggplants will keep up to three days when stored in a cool and dry place.

Many cultures in ancient times, especially in Italy, believed eggplants could cause insanity and a general un-wellness if consumed. This folklore stemmed from the eggplants relation to other toxic items in the nightshade family and because of their exceptionally bitter flavor. As this legend was slowly disproved over time, new eggplant varieties such as the Graffiti were specially bred for a sweeter and non-bitter taste.

Marinated Baby Artichokes

Native to the western and central Mediterranean, the artichoke is a domesticated variety of the wild cardoon. Cardone, in Italian, is a thistle and looks like large stocks of celery. My grandmother used to coat them in breadcrumbs and fry them. They were amazing. Unlike an artichoke, you eat the stems not the flower buds. This unusual vegetable can be grilled, stuffed, baked and fried. I also use them to make pesto, soup and frittata. The artichoke is actually the bud of a plant from the thistle family and at full maturity, the plant grows to a width of about six feet and a height of three to four feet. If not harvested from the plant, the bud will eventually blossom into a beautiful, blue-violet flower, which is not edible. The bud contains the heart, the delightful, meaty core of the artichoke, and is topped by a fuzzy center (or choke) which is surrounded by rows of petals that protect the artichoke heart. With their tiny thorns, the artichoke’s petals reveal their thistle heritage. The thorns aren’t a problem if handled carefully, as they do soften in cooking.

Baby artichokes come from the same plant as their bigger brothers. The size of an artichoke is determined by their placement on the plant. The little ones, although fully mature, are born way down among the shady plant fronds where they are protected from the sun’s toughening and growth rays. This means they have not developed the fuzzy portion of the choke in the center that does develop in the full-size globe artichokes. The beauty of preparing the smaller ones is that the entire baby artichoke can be eaten whole, including the stem!

Baby artichokes are available year round, however you will find them in greater supply during the spring months of March, April and May. Their size can vary from that of a walnut to a jumbo egg. Size is not an indication of age (some babies are just bigger than other babies).

This past week, I was with my family in beautiful Monterey, California. The weather was perfect! We took a drive to Castroville (artichoke capital of the world), to visit fourth generation Pezzini Italian Farms. We enjoyed deep-fried artichokes al fresco and stocked up on hand-harvested heirloom artichokes, strawberries and other delicious goodies.

This is a simple recipe to put together, however the artichokes are best left to marinate overnight. Enjoy as a light bite with a chuck of sourdough bread and a glass of sparkling water or wine. If you wish to add a few more small bites to the table and invite a friend or two to share them with, I suggest one or more of the following:

Grilled Lemons, Baby Artichokes, and Eggplant Recipe - Recipes

This gives me one more reason to grow eggplant in my garden this summer! This is a WINNER. even if you don't like eggplant! REALLY!

Juice of 1 lime (maybe 2. I love limes)

3 traditional eggplants OR 6 Japanese eggplants

2 shallots, finely chopped

The following technique is easy once you read it and do it once. This is how I treat all eggplant I grill. The bitter liquid will be released from the eggplant and make it so delicious.

Cut eggplants into 1/4 inch rounds. Line a large baking sheet with paper towels. Put eggplant in a single layer on the paper towel. Salt on one side, turn the eggplant and salt on the other. Cover with 2 layers of paper towels and repeat with another layer of eggplants. Cover with paper towels and continue the process until all the eggplants are used. Put another large baking sheet on the top of the pile of eggplants and weigh down with a cast iron pan, a pot filled with water or a couple of heavy cookbooks. Let stand for 15-20 minutes. Wipe off all salt.

While eggplants are hanging out giving up there bitterness make the dressing.

Combine sugar, red pepper, salt and fish sauce in a small saucepan and heat over medium heat until the sugar and salt are dissolved. Remove from the heat and let cool. Add the lime juice and set aside.

Heat oil in a saucepan and add garlic. Summer for 10 minutes. Remove garlic and discard.

Heat a oven-top griddle ( or outdoor grill) to medium heat. Brush eggplant with garlic oil and put on grill. Grill until it is slightly charred. Flip over and grill the other side until charred. About 7-8 minutes in total.

When the eggplant is cool enough to handle, chop into bite-sized pieces.

Put eggplant in a bowl and add shallots, mint and basil leaves. Lightly coat and toss with dressing.

Meyer lemon cardamom ice cream

If Cezanne had lived not in France but in Southern California, his still lifes would have overflowed with Meyer lemons. Plump, smooth-skinned, colored an unmistakable dark yellow -- canary yellow, the color of egg yolks or the sun at noon -- they’re sweeter than other lemons, with an intoxicating aroma that has hints of honey and thyme.

Now is the perfect time to revel in them, as the harvest peaks and farmers market stalls, produce aisles and, if you’re lucky, backyard trees are loaded with fruit. A cross between a lemon and a sweet orange, imported to the U.S. from China exactly 100 years ago by the man whose name they bear, the Meyer lemon is a furiously addictive fruit.

With sweeter juice, a thinner peel, less acid and a more floral scent (and taste) than other lemon varieties, Meyers are as much fun to cook with as they would be to paint.

In fact, we’re counting the ways. High on the list are a few fantastic recipes. Slide slices of Meyer lemons under the skin of a pair of Cornish game hens, strew the roasting pan with more, then toss in some fennel and olives. Or try chef Marcus Samuelsson’s method of quick-preserving citrus peels and use the result -- tart and salty and utterly lemony -- in a fantastically colorful dish of spicy piri piri shrimp and black rice. On the sweet side, make a Meyer lemon ice cream, loading the custard with peel as well as juice -- and a hint of cardamom, the spicy notes bringing out the floral depth of the Meyer’s flavor. (This recipe is inspired by longtime Chez Panisse pastry chef Lindsey Shere, one of the first to put Meyer lemons on the culinary map.)

There are probably more things -- in heaven, on Earth, in citrus groves -- that you can do with these yellow beauties than we can dream of. But we can try.

Here are the top 100 things to do with a Meyer lemon.--

2. Make roasted Cornish game hens with Meyer lemons, olives and fennel (see recipe).

3. Make shrimp piri piri with black rice and chef Marcus Samuelsson’s “quick-preserved” Meyer lemons (see recipe).

4. Make Meyer lemon-cardamom ice cream (see recipe).

5. Assemble sandwiches of thinly sliced lemons, smoked salmon and sour cream on pumpernickel bread.

6. Candy the peel, dusting with superfine sugar.

7. To a risotto made with mascarpone and Parmesan, add some grated Meyer lemon peel.

8. Take a cue from Quinn Hatfield of Hatfield’s in Los Angeles and pour yourself a lemon gimlet (Meyer lemon juice and zest, soda water and Meyer lemon simple syrup).

9. Rub a Meyer lemon peel around the rim of a demitasse of espresso.

10. Adapt Claudia Roden’s recipe for orange-almond cake (in “The New Book of Middle Eastern Food,” the cover of which features a bowl of Meyer lemons) by using two large Meyer lemons instead of oranges (see the recipe at

11. If you don’t mind delayed gratification, make classic preserved lemons (different from chef Samuelsson’s because the lemons are preserved slowly over weeks instead of quickly blanched and cooked) by filling a Mason jar with quartered Meyer lemons, one-fourth cup of kosher salt and enough lemon juice to cover, and letting them sit in your refrigerator for three weeks. Or, for extra flavor, throw some spices into the jar too: a bay leaf, a cinnamon stick, some black peppercorns, a dried Thai chile, a cardamom pod.

12. Grate Meyer lemon peel into a bowlful of Chantilly cream.

13. Arrange thin slices of Meyer lemons on a pizza crust topped with goat cheese, rosemary and Picholine olives.

15. Try your hand at individual Meyer lemon frozen souffles.

16. Infuse your favorite olive oil with Meyer lemon peel: Warm a cup of olive oil and the peel from 2 lemons over very low heat for 15 minutes, then allow to cool for half an hour. Strain and pour into an antique stoppered bottle.

17. For a Meyer lemon confit, cook slices of lemons in olive oil over very low heat for an hour coarsely chop, and add to a salad of market greens, goat cheese and candied walnuts.

18. Make a Meyer lemon gremolata with finely minced parsley, garlic and lemon zest, then add to a pot of osso bucco.

19. Roast quartered slices of Meyer lemon with olive oil, rosemary and whole shallots serve simply, with slices of grilled bread.

20. Infuse 70% Scharffen Berger chocolate, cream and water with Meyer lemon peel for a rich chocolate soup with a citrus note.

21. Make Meyer lemon chiffon cupcakes.

22. Enjoy it in macaroon form by buying a couple of cookies at Boule Atelier in Los Angeles.

23. The next time you roast a duck, place slices of Meyer lemon in the cavity.

24. Make Meyer lemon hollandaise sauce.

25. Serve a grilled fish or fish tacos with an accompanying bowlful of Suzanne Goin’s Meyer lemon salsa (from “Sunday Suppers at Lucques” see the recipe at

26. Squeeze some into your child’s hair after washing it, or before a day at the beach.

27. Make Meyer lemon gelee.

28. Bake Meyer lemon meringue pie.

29. Cool off by ordering a piece of Meyer lemon gelato pie to nibble on while you sit at the bar watching the pizzas go into the oven at Pizzeria Mozza.

30. Use your classic (No. 11) or quick-preserved (No. 3) Meyer lemons in a lamb tagine.

31. Squeeze the juice from a pound or two of Meyer lemons and freeze it in an ice cube tray once frozen, store the cubes in plastic bags in the freezer, for use when Meyer lemon season is over.

32. When you make your favorite caramel sauce, infuse the cream with Meyer lemon peel.

33. Drop slices of Meyer lemon into a classic court bouillon.

34. Roast a whole mackerel with slices of Meyer lemons stuffed inside.

35. Throw a Meyer lemon for your dog to catch and play with you’ll lose the lemon, but your dog’s breath will smell fantastic.

36. Drop a few slices into a pot of iced tea.

37. Make a tisane, or herbal infusion, with Meyer lemons, fresh mint and lemon grass.

38. Put a twist of Meyer lemon into a martini.

39. Make Meyer limoncello by steeping lemon peel in a bottle of vodka for two weeks. Then strain the infused vodka, mix with simple syrup and more vodka, and bottle the result.

40. Send a box of Meyer lemons to friends or relatives out of state.

41. Serve quartered Meyer lemons with a plate of gravlax, pumpernickel bread and a sauce made from fresh dill, honey, mustard and lemon zest.

42. Add Meyer lemon zest to French toast.

43. Whisk together a Meyer lemon beurre blanc (or beurre citron) -- reduce lemon juice, shallots, salt and pepper, then whisk in cubes of cold butter -- for a terrific pan sauce to serve with salmon or Arctic char.

44. For the perfect cold remedy, add the juice of half a Meyer lemon and a pinch of cayenne to a strong pot of tea.

45. Add thin slices of Meyer lemon to a pan of cooking zucchini.

46. Make lemon-chocolate truffles: Infuse the cream for a basic chocolate ganache with Meyer lemon peel.

47. Squeeze a Meyer lemon over a freshly cut papaya or guava the acid brings out the flavor.

48. Save the Meyer lemon simple syrup left over from candying the peel (No. 6), then use it to make Bellinis (No. 74) or granitas (No. 49).

49. Make Meyer lemon granita by freezing a mixture of lemon juice and simple syrup, stirring it in the pan from time to time as it freezes.

50. Knead the zest from a couple of Meyer lemons into the dough when you make oatmeal bread.

51. Make an avgolemono sauce by whisking Meyer lemon juice into beaten eggs, then whisking hot broth into this mixture. Serve the sauce with fish or steamed artichokes.

52. While making an apple pie, squeeze a Meyer lemon over your apple slices to keep them from discoloring -- and give them a boost of flavor.

53. Make a Meyer lemon creme Anglaise.

54. Whisk the zest of a few Meyer lemons into your favorite meringue recipe.

55. Top pan-seared scallops with a squeeze of Meyer lemons.

56. Make Meyer lemon vinaigrette with extra virgin olive oil, Meyer lemon juice, a splash of champagne vinegar, sea salt, cracked black pepper and a little lemon zest.

57. Slice a few Meyer lemons and put them into your bath with a sprinkle of lavender and rosemary.

58. Throw the peel of a Meyer lemon on the grill before cooking shrimp.

59. Make a crepes suzette using Meyer lemons instead of oranges.

60. Add classic (No. 11) or quick-preserved (No. 3) Meyer lemons to a stew made with duck and olives.

61. Muddle two sliced Meyer lemons and half a bunch of parsley (stems on) in a two-quart pitcher. Fill with filtered water and keep in the fridge for a spa water refresher.

62. Squeeze a wedge of Meyer lemon into a pint of hefeweizen.

63. Roast a combination of green, black and cured olives with olive oil and a few Meyer lemon peels.

64. Make a Meyer lemon aioli for your crab cakes.

65. Pan-fry slices of Meyer lemon with baby artichokes.

66. To a tapenade (olives, capers, anchovies), add grated Meyer lemon peel.

67. Add classic or quick preserved Meyer lemons to your best harissa recipe.

68. Serve prunes soaked in Armagnac (like those from a Paula Wolfert recipe that have been sitting in my cupboard for over a year) over a bowl of vanilla ice cream and top with grated Meyer lemon peel.

69. Offer a generous supply of Meyer lemon wedges with a boiled whole Maine lobster and drawn butter.

70. Add quarters of Meyer lemons to kebabs of seared duck breast, Anjou pears and red onions.

71. Roast baby leeks in a pan with olive oil, sea salt and Meyer lemon strips

72. Perfume your sugar bowl by stirring strips of Meyer lemon peel down into the sugar.

73. Add grated Meyer lemons to your favorite shortbread recipe.

74. Make a lemon Bellini with Prosecco, Meyer lemon juice, a little simple syrup and strips of peel.

75. Take a tip from the early Romans, who used citrus juice as a mouthwash, and squeeze a Meyer lemon onto your toothbrush at night.

76. Spread thinly sliced Meyer lemons across a whole poached salmon.

77. Peel a whole Meyer lemon in one continuous long strand and drop the peel into a vodka martini.

78. Repeat No. 77, but drop the peel into a mug of hot chocolate.

79. Hollow out the interior of whole Meyer lemons, fill them with Meyer lemon ice cream, then freeze them.

80. Squeeze a pair of Meyer lemons into a pan of brown butter, add capers, and then pour the sauce over pan-fried skate.

81. Fry slices of Meyer lemon and serve with French fries and Meyer lemon mayonnaise.

82. Squeeze a Meyer lemon over a plate of steak tartare serve with flatbread and a raw duck egg.

83. Slice Meyer lemon peels into a jar of honey and allow to sit for a few weeks: the peel will perfume the honey while it slowly candies in the jar.

84. Squeeze wedges of Meyer lemons onto fresh fish tacos.

85. Smell them as you pick them off your tree -- like farmer Peter Schaner, who says he doesn’t really cook with the Meyer lemons he harvests, but he really likes to smell them as he picks them.

86. Open a Meyer lemonade stand on your street.

87. Make Italian chef Gennero Esposito’s sweet and sour lemon sauce, from “Adventures of an Italian Food Lover” by Faith Willinger (see the recipe at

88. Push an old-fashioned lemon candy stick into the open side of a halved Meyer lemon, then slowly suck out the sugared juice.

89. Make a dipping sauce for grilled fish or shrimp from Meyer lemon juice, fresh chopped cilantro, basil and mint, minced garlic, ginger and chiles and fish sauce.

90. Put a Meyer lemon studded with whole cloves in your lingerie drawer.

91. Next to a few slices of raw albacore or yellowtail, drop a small spoonful of Esposito’s lemon sauce (No. 87).

92. Sprinkle a generous amount of Meyer lemon zest over a plate of spaghetti with bottarga.

93. Place a basket of Meyer lemons in a wooden bowl in the middle of the table.

94. Make maitre d’hotel butter with French butter, minced fresh herbs and finely minced classic (No. 11) preserved Meyer lemons.

95. Soak your grandmother’s old linens in a bowl of Meyer lemon juice and water to brighten them.

96. Top blueberry pancakes with a spoonful of Greek yogurt and grated Meyer lemon zest.

97. Grill slices of Meyer lemons with lipstick peppers and add to panzanella, or Italian bread salad.

98. Pour Meyer lemonade (No. 1) into Popsicle molds, freeze, then hand out to your own or other people’s children.

99. Make Meyer lemon marmalade.

100. Observe it and its fellows on the tree above you, as you sit, your back against the trunk, preferably enjoying a picnic.

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