I’m no stranger to going a little, what some might call, overboard on a camping menu. Our camping group— cooking fireside together for over 5 years at this point— is well suited to the specific type of self-induced stress that goes into making a killer meal in a temporary kitchen in the middle of the woods. Prior to the trip, there is usually an informal meeting of some sort where food ideas are thrown around and agreed upon. There are cookbooks that have turned into bibles of reference and inspiration, and Google Sheets made with ingredients, prep to-dos, and who-brings-what assignments. We make ourselves feel like we are really roughing it, even though we roll into “nature” with a Chemex, a box of flaky salt, and a double magnum of wine.
For those who love to cook, camping is an exercise in restriction, prep, planning and execution. It’s masochistic, self-congratulatory, slightly day drunk, and it loves sleeping outside. All that to say: We love it.
Naturally, this brings me to artichokes. The most unnecessary camping snack of them all!
There’s nothing quite like eating a giant thistle, and there’s no better place to do it than fireside. Eating an artichoke is 90% the motion and 10% the food. It’s bougie and also somehow pedestrian (it is a weed after all) and remember how I said camp cooking was masochistic and self-congratulatory? Well, here we are. They are showy and kind of complicated to prep and DELICIOUS. Perfect camp food imo! I prep them a night or two before and put them in a bath of vinaigrette. Come happy hour, fire up the cast iron pan and sizzle the cut edges of them until they are crispy, brown and falling apart tender.
This recipe is a combination of two that I’ve leaned on- America’s Test Kitchen Roasted Artichokes and the Garlicky Grilled Artichokes from The Campout Cookbook by Marnie Hanel and Jen Stevenson- and I’ve modified it to make the easiest prepping and eating experience for the campsite. So go forth campers, impress your friends! Rough it in the woods with the best appetizer of them all.
Campground Artichokes
Makes enough for 4-6 to snack on
Note: This recipe is heavy on the upfront prep and easy on-site. Cleaning and prepping artichokes is annoying, but you get the hang of it quickly. Do this up to two days before you hit the woods.
Ingredients
For the Artichokes:
3 lemons
4 artichokes (When looking for artichokes, look for those that feel heavy for their size with tightly closed leaves. Give them a squeeze: if the artichoke squeaks(!) when squeezed, it's fresh. If the leaves are brown and splitting, the artichoke is likely past its prime.)
1/2 C Extra Virgin Olive Oil
Kosher Salt
Black Pepper
For the Vinaigrette:
3 Garlic Cloves, smashed
3/4 C Extra Virgin Olive Oil
1/2 C Sherry Vinegar (or wine wine vinegar)
1 Tbsp dijon mustard
1 tsp Kosher Salt
1/2 Tsp black pepper
Method
First, fill a large bowl with water and squeeze lemon halves into the bowl. Toss in the lemons. Set aside. Pull out a 13x9 baking dish, and preheat oven to 475F.
Next, prep the artichokes (if you need visuals, this blog more or less outlines the same process I use. Pick up the instructions at the roasting instructions)
Cut off the stem, leaving about 3/4 inch nub behind. Flip the artichoke around and cut off the top quarter or so of the artichoke, leaving a flat top. Pull the bottom 3 or 4 rows of leaves off by pulling downward toward the stem, snapping them off and discarding them.
Take a paring knife or a peeler, and carefully peel away the tough outer layer of what is left of the stem, and the base of the artichoke, removing the dark green leaf bases that were just pulled off.
Take kitchen scissors, and trim the top of each outer leaf right across the top where there is a little thorn. This step is optional as the tops of the leaves tend to soften while roasting, but I do it anyway, it looks a little cleaner and at this point, why not?
Cut the artichoke in half right down the middle, revealing the fuzzy choke. This is what needs to be removed. I use a spoon, and scrape along the backside of the artichoke, hollowing out the inside. Pull out the tiny, purple-tinged leaves and discard them as well (by this time, there will be a small pile of artichoke trash).
Place artichoke halves in the lemon water and do this 3 more times (it’s worth it I promise!)
Once all the artichokes are cleaned and prepped, spread about 1 Tbsp of olive oil in the bottom of the 13x9 roasting dish. Shake the lemon water off the artichokes, and place them in the roasting pan. Drizzle with the remaining extra virgin olive oil, and season with salt and pepper. Using your hands, give them a little toss ensuring each one is seasoned with oil, salt, and pepper. Place them cut side down in the pan, and cover tightly with aluminum foil.
Roast until the cut sides of the artichokes start to brown and both bases and leaves are tender when poked with the top of a paring knife. Set aside to cool while you make the dressing.
In a jar or small bowl, combine all vinaigrette ingredients and whisk (or shake) to combine. Transfer warm artichokes to a ziplock bag and cover with dressing. Press gently to remove as much air as possible, and let sit on the countertop for 30 or so minutes to cool down. Transfer to the refrigerator (and then cooler) until fire side!
Time to eat: At the campsite, heat a heavy-bottomed cast iron pan or grill grate (either will work!) over a hot bed of coals. This is a searing/warming activity so you can get nice and hot and not worry about not cooking something all the way through or burning, but of course: PAY ATTENTION.
Once the grate is hot, place the artichokes cut side down on the pan/grate and sear until the cut sides are golden brown and crispy. Turn over and grill for a few minutes on the other side (will be more difficult as it’s not flat). Transfer to platter, and enjoy!
(Not 100% sure how to actually eat an artichoke? Peel a petal off and use your teeth to scrape the flesh from the cooked tough outer leaves. The inner tender leaves, heart, and stem are entirely edible. The vinaigrette in this recipe gives the artichokes enough flavor on its own, but dipping the leaves in melted butter or aioli (or just plain on mayo) is traditional and delicious.