• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 fresh artichokes

  2. 2 lemons halved, plus

  3. 1/3 cup freshly squeezed lemon juice

  4. 3 tablespoons freshly chopped flat-leaf parsley

  5. 1 teaspoon minced garlic

  6. salt and freshly ground black pepper

  7. 1/2 cup extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to a boil.

  2. Preheat grill to medium-high heat.

  3. Trim the stem from each artichoke to 1-inch long, then bend back and snap off dark outer leaves.

  4. Cut top inch of artichokes with serrated knife.

  5. Using a vegetable peeler, peel dark green areas from stem and base of artichoke.

  6. Quarter each artichoke.

  7. Using a small, sharp knife, cut out the choke and remove the purple, prickly tipped leaves from the center of each wedge.

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

  9. Continue with remaining artichokes.

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

  11. Drain the cooked artichokes and place onto preheated grill.

  12. Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes.

  13. Meanwhile, in a medium sized bowl, add remaining lemon juice (1/3 cup) parsley, garlic and salt and pepper, to taste.

  14. Gradually drizzle in olive oil.

  15. Toss or drizzle the grill artichokes with the garlic/parsley mixture and serve.


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