Ingredients
- Artichokes, large: 4
- Garlic cloves, minced: 4
- Fresh parsley, chopped: 1/4 cup
- Lemon: 1 large
- Olive oil: 1/4 cup
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Water: 4 cups
Instructions
- Step 1: Prepare the artichokes: Cut off the top inch of each artichoke. Trim the stems and remove any tough outer leaves. Use kitchen shears to snip off the sharp tips of the remaining leaves. Rub the cut surfaces with lemon to prevent browning.
- Step 2: Cook the artichokes: In a large pot, bring 4 cups of salted water to a boil. Add the artichokes, reduce heat to medium, and simmer for 20-30 minutes, or until the base of the artichoke can be easily pierced with a knife.
- Step 3: Prepare the garlic-parsley mixture: While the artichokes are cooking, in a small bowl, combine the minced garlic, chopped parsley, olive oil, juice from half a lemon, salt, and pepper.
- Step 4: Grill the artichokes: Remove the artichokes from the pot and let them cool slightly. Cut each artichoke in half lengthwise. Using a spoon, remove the choke (the fuzzy part in the center). Brush the cut sides of the artichokes with the garlic-parsley mixture.
- Step 5: Grill the artichokes: Preheat your grill to medium heat. Place the artichokes cut-side down on the grill and cook for 5-7 minutes, or until lightly charred. Turn and grill for another 3-5 minutes.
- Step 6: Serve: Squeeze the remaining lemon juice over the grilled artichokes and serve immediately.
Notes
- Store leftover grilled artichokes in an airtight container in the refrigerator for up to 2 days.
- Reheat grilled artichokes gently in a skillet with a touch of olive oil to maintain their texture.
- Serve these artichokes with a creamy aioli or lemon-herb dipping sauce for an extra layer of flavor.
- Don't skip rubbing the cut artichoke surfaces with lemon; it prevents browning and adds brightness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American