Artichoke?!

I apologize if this is redundant, but I did a (veryveryvery quick) search and couldn't find anything.

Anyway, to celerate the first time getting the barbecue up and working (yeah..it's been a GROSS summer so far for me here in Seattle!), I decided to try artichoke for the first time ever!  I've had it canned, and stuff, and love it, so I figured I'd try grilling it.  Well, after doing the cut-off-the-top, cut-in-half, etc, I threw it on the grill for... I don't know how long, but clearly not enough.  So I zapped it in the microwave for a while, too, and I think it was closer to being done, but not quite.

So!  I went ahead and ate one half as part of my dinner (my mom started laughing when I tried just EATING the leaves, so I just sort of...chewed/sucked off the softest part??), but I'm thinking I should figure out what to do with the second half.  Should I just microwave it MORE?  How do I know if it's ready?  I'm basically really clueless, so any hints/tips/etc is more than welcome.

Thanks!

Artichoke hearts (that come in a can) you can just eat.  But whole artichokes you do exactly what you did and pull the leaves off and then suck off the soft part.  But you don't eat the leaves except in the heart.  Or rather I should say, I have never eaten the leaves, or seen anyone else do it.

Raw artichokes don't lend themselves to grilling.  Here's an illustrated guide on how to prepare them.

http://www.artichokes.org/basic_prep.html

The only thing I do differently is, I leave the stems on and peel them.  People want to cut off the stem to make the artichoke sit upright on a plate.  I also trim off the thorny leaf tips with scissors.

You do eat the outer leaves after cooking by pulling them off, dipping them in a sauce if desired, and scraping off the tender part with your teeth.  You then discard the tough part.

Recipe for grilled artichokes from the same website.  They're cooked first, then marinated, then grilled

GRILLED ARTICHOKES

(Recipe for 4 artichokes, 8 servings ½ artichoke each)
This recipe is perfect for the lazy cook, since all preparation can be done the previous day. The slightly smoky taste compliments the nuttiness of the artichoke and no dip is necessary, although some might want to use additional marinade for dipping.
4   large artichokes
¼  cup balsamic vinegar
¼  cup water ¼ cup soy sauce
1   T minced ginger
¼  cup olive oil

Ingredients:

Method:

1. Slice artichoke tops off, crosswise. Trim Stems.
2. Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.
3. Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.
4. Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour.
5. Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more.
6. Serve hot or room temperature

Yeah, maybe that's why there wasn't tons of information online about grilling them.  I guess they just take a lot longer to cook, haha!

Anyway, thanks guys!  I guess I'll just "finish" cooking the other half either in the microwave or steaming.  Thanks for the info!

I remember seeing Giada (from Everyday Italian-Food Network) do this once, and she boiled them first and peeled the stems with a veggie peeler.

I hear ya about the weather,  I live about 20 minutes north of Seattle, and it has been less than BBQ weather.

Good Luck!