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Grilled Artichokes with Parsley and Garlic

Adapted By Brennan's 27 Sep 2018

Serving Size:Serves 6


6 fresh artichokes

2 lemons halved, plus 1/3 cup freshly squeezed lemon juice

3 Tablespoons freshly chopped flat-leaf parsley

1 teaspoon minced garlic

salt and freshly ground black pepper

1/2 cup Extra Virgin Olive Oil


A yummy way to prepare artichokes rather than traditional steaming.

Bring a large pot of salted water to a boil.  Preheat grill to medium-high heat.  Trim the stem from each artichoke to 1-inch long, then bend back and snap off dark outer leaves.  Cut top inch of artichokes with a serrated knife.  Using a vegetable peeler, peel dark green areas from stem and base of artichoke.  Quarter each artichoke. Using a small, sharp knife, cut out the choke and remove the purple, prickly tipped leaves from the center of each wedge.

 Place finished artichokes in a large bowl of cold water and squeeze 2 lemons into the water and stir.  Continue with remaining artichokes

.Once finished, drain the artichokes and place into boiling water and cook until crisp-tender, about 12 minutes.

Drain the cooked artichokes and place onto preheated grill.  Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes.

Meanwhile, in a medium-sized bowl, add remaining lemon juice (1/3 cup) parsley, garlic, and salt and pepper, to taste.  Gradually drizzle in olive oil.  Toss or drizzle the grilled artichokes with the garlic/parsley mixture and serve.