With more and more time spent outside, why not celebrate spring’s bounty of produce by firing up the grill? This super simple recipe comes together quickly and would pair nicely alongside a variety of dishes. Additionally, it’s fairly flexible which allows for some (optional!) creativity such as adding Parmesan cheese or toasted pine nuts. Grilled artichokes are definitely best served fresh off the grill while the insides are still steamy and moist, but warm or room temperature will still be tasty. Enjoy!
2 lemons 4 artichokes 1 tablespoon extra-virgin olive oil Salt and freshly ground pepper, to taste Directions To prepare artichokes: Fill a Dutch oven with water; add the juice of 1 lemon. Trim leaves from the top of an artichoke. Remove the outer layer(s) of leaves from the stem end and snip all remaining spiky tips from the outer leaves. Trim an inch off the bottom of the stem and use a vegetable peeler to remove the fibrous outer layer. As each artichoke is prepared, drop it into the lemon water to prevent it from turning brown. When all the artichokes are prepared, cover the pan and bring to a boil. Boil until the base of the stem can be pierced with a fork, 12 to 15 minutes. Transfer to a cutting board and let stand until cool enough to handle, about 10 minutes. Meanwhile, preheat grill to medium. Slice the artichokes in half lengthwise. Scoop out the choke and first few inner layers in the center until the bottom is revealed. Brush each half with oil and sprinkle with salt and pepper. Grill the artichokes until tender and lightly charred, about 5 minutes per side. Transfer to a serving platter, squeeze half a lemon over them and garnish with the remaining lemon half cut into 4 wedges. Serve warm, at room temperature or chilled. Recipe and photo courtesy of http://www.eatingwell.com