Grilled Artichoke Egg-In-A-Hole…sure did! Definitely one of my more rustic recipes. There are times when a BBQ is all there is to cook with – this isn’t one of them. BUT I still couldn’t resist the opportunity to cook artichokes + eggs on the grill. It’s been awhile since I’ve ate a ‘full’ meal cooked on the barbie, and this one didn’t disappoint. The toughest part was maintaining a consistent heat, and that’s where my friend TinFoil comes in handy.
- 2 whole fresh artichokes - washed, halved, & cored (remove choke - fuzz)
- 4 *small free range organic eggs
- 1 tbsp grape seed oil
- 1 tbsp fresh lemon juice
- 1/4 cup goat cheese, crumbled
- pinch sea salt + pepper
- drizzle balsamic reduction
Place a steamer basket into a medium pot and add enough water so it just misses touching the basket. Turn the stove on med/low heat and bring the pot of water to a gentle boil - turn to low once boiling. Add the artichoke halves to the basket. Place the lid on and steam for 20-25mins. Remove artichokes from the steamer, pat dry, and place onto a baking sheet cut side up.
Light the BBQ, turn to low, & close the lid.
Squeeze a little fresh lemon juice over the cut side of the artichokes, brush with grape seed oil, and sprinkle with a pinch of sea salt + pepper. Place cut side of the artichoke down onto the lower BBQ grill. Close the lid. Allow to cook for 3-5mins - should have grill/char marks when lifted. Remove from the grill (leave on low) and place the artichokes cut side up onto the baking sheet.
Crack each egg one-by-one and gently place them into the cored out hole of the artichokes (1 egg per artichoke hole). *The baking sheet is there to catch any runoff from the eggs. Add another pinch of sea salt + pepper to the top of each egg.
Carefully place the egg filled artichokes back onto the BBQ grill - cut side up. Close the lid and cook for 5-7mins. If the bottom grill is too warm, move the artichoke(s) to the upper grill or place a piece of tinfoil under the artichoke. Open the lid, and cook for another 3mins - the eggs should be cooked with semisoft yolks.
Remove the artichokes from the grill, top with crumbled goat cheese, and drizzle with balsamic reduction. Ready to serve.
~Cleaning an artichoke...run the whole artichoke under cold water carefully lifting each leaf. Remove any leaves near the stem that may be loose and trim any sharp ends. Cut the stem so it's only about 1inch long and peel off the outer layer (of the stem). Using a spoon, remove the choke (fuzz) and clean out the 'core' of the artichoke. *You may have to remove a couple interior leaves to create room for the egg.
~If your BBQ runs hot like mine, use a piece of tin foil under the artichokes when cooking - it will help prevent burning.