arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Grilled Artichokes with Parsley and Garlic

Adapted By Brennan's 27 Sep 2018

Serving Size:Serves 6

Ingredients

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

Adapted From:FoodNetwork.com

Description
A yummy way to prepare artichokes rather than traditional steaming.

Preparation
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.