Ingredients
Method
Preparation
- Fill a large pot with water and squeeze the juice of one lemon into it to prevent browning.
- Trim about an inch off the tops of the artichokes and slice off the stem to sit flat.
- Peel off the outer leaves until reaching the tender, light green ones.
- Remove the fuzzy choke in the center with a spoon.
- Place the prepared artichokes in lemon water and simmer for about 15-20 minutes until just tender.
Flavoring and Grilling
- Mix together olive oil, minced garlic, salt, and pepper in a bowl. Add chopped herbs and red pepper flakes if desired.
- Remove the tender artichokes from the pot, cool slightly, and slice each in half lengthwise.
- Brush the cut sides generously with the garlic oil mixture.
- Preheat the grill to medium-high heat and place the artichokes cut-side down.
- Grill for about 4-5 minutes until charred, then flip and grill for another 3-4 minutes.
- Remove from the grill, drizzle with lemon juice, and sprinkle with salt before serving.
Nutrition
Notes
For a vegan option, substitute olive oil with avocado oil. Try adding smoked paprika to enhance flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.