Charcoal-Roasted Artichokes

1. 1

   Cut off stems of artichokes, leaving tough outer leaves intact. Place artichokes, stem-ends down, in a large stockpot filled two-thirds with water; bring to a boil. Cover, reduce heat, and simmer 20 minutes. (Artichokes will not be done and a leaf near the center of artichoke will not pull out easily.) Remove artichokes from pan.

2. 2

   Prepare a charcoal fire, using real wood briquettes. Once coals are covered with white ash, arrange artichokes directly on top of coals (not on rack). Cook 10 minutes or until tender and a leaf near the center of an artichoke will pull out easily. Artichokes will be charred on the outside. Remove charred pieces.

3. 3

   Combine olive oil, lemon juice, and salt in a bowl; stir well. Drizzle over artichokes or use as a dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.