Grilled Artichokes With Lemon-garlic Oil


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Why I Love This Recipe

Serve artichokes with hollandaise or herb-flavored mayonnaise for dipping.

Backstory: The recipe is an adaptation from a local newspaper recipe. We developed it after having grilled artichokes at a local restaurant and determining that we could do them at home--and make them even better! The key is in getting the 'chokes quite tender before the grilling stage.

Our favorite dip is made by combining sweet basil-olive oil with a little mayo. Anything you would offer to dip simply boiled artichokes in would work.


Ingredients You'll Need

6 artichokes
water
1 T salt
3 T lemon juice
3 cloves garlic, minced
1 t salt
pepper to taste
3 T olive oil
2 T lemon juice


Directions

Put about 2” water in deep saucepan. Add salt and lemon juice and start bringing to a boil. Cut tops off artichokes; snip thorns from tips of remaining leaves. When water boils, add artichokes, cover, and return to a boil. Cook 20-40 minutes, until TENDER when pierced with a knife. (This is very important.) Remove to rack to cool.


When artichokes can be handled, cut in half lengthwise. Scoop out fuzzy choke and discard. Reserve until ready to grill. Refrigerate if it's longer than a couple of hours. You can also cut them into quarters at this time if desired.


In small bowl, mix garlic, salt, oil, and lemon juice. Brush prepared artichokes with mixture and grill, turning once, until lightly browned, 8-11 minutes.


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