Grilled Artichoke Recipe
Servings: 4
Ingredients
- 2 to 3 whole artichokes
Marinade:
- Juice from 1 large lemon
- ΒΌ Cup of extra virgin olive oil
- 2 Cloves of garlic minced
- 1 to 2 Tablespoons fresh herbs roughly chopped
- Salt and black pepper to taste
Instructions
- Prep your artichokes: Begin by trimming off some of the bottom stem of the artichoke. Then slice roughly an inch off of the top of the artichoke. Discard both. Slice the artichoke in half, making sure to go right down the middle of the stem. Locate the inedible choke (the purple/pink interior leaves that run down to a clump of white fuzzy hairs) and remove it with a spoon. Thoroughly wash the artichokes and set them aside.
- Boil the artichokes: Get a large pot of salted water to a boil. Place the artichoke halves into the boiling water and let them cook for 20 to 30 minutes depending on the size of your artichoke. You will know that they are fully cooked when a knife easily pierces that artichoke heart. Once they are tender remove them from the pot and let them dry and cool down.
- Make the marinade by combining the lemon juice, olive oil, garlic, herbs, salt, and black pepper in a large mixing bowl.
- Add the cooked artichoke halves to the marinade and toss them so that they are coated. Let them marinate for at least 5 minutes to up to 2 hours.
- Grill the artichokes: Preheat your grill to high. Place the marinated artichokes cut side down on the hot grill grates. Let them grill undisturbed for 3 to 5 minutes, or until they get nice char marks. Flip the artichokes over and let them grill on the other side for another couple of minutes. Remove the artichoke halves from the grill and set them on a tray.
- Serve the grilled artichokes immediately along with your favorite dipping sauce. Enjoy!