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Serve with garlic aioli for extra zip! 1 lemon
4 medium artichokes
1 TBSP salt
olive oil Squeeze lemon into large saucepan filled with 6 cups water. Add spent lemon halves to water as well.
Trim the artichokes to hearts, leaving the stem in tact. Dip each artichoke in lemon water to prevent browning, then cut in half length-wise. If there is a hairy choke in the center of the heart, remove it. Put the cleaned halves in the lemon water and repeat for the remaining artichokes. Add salt to water and bring to a boil, reduce temperature and simmer until artichokes are tender at the heart, about 15 minutes. Remove to a plate with a slotted spoon and set aside to cool and dry.
Brush the artichokes lightly with oil and place around the outside of a medium-hot grill. Cover and cook for 6-8 minutes, turning artichokes halfway though, just until lightly bronzed on both sides. Remove to serving platter. Servings: 4=
Cookbook Section: Appetizers / ID: 173
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