Grilled Artichokes

1. 1

   Place about 1 1/2 quarts cold water in a bowl and squeeze the juice from the lemons into it; set the lemon quarters aside.

2. 2

   One at a time, cut off the stem of each artichoke, leaving only about 1 inch.

3. 3

   Snap off the bottom three rows of leaves, rubbing the cut surfaces frequently with the lemon quarters, and cut off the tip of the artichoke.

4. 4

   Halve the artichoke lengthwise and rub generously with the lemon quarters.

5. 5

   Using a grapefruit spoon, remove the hairy chokes from the center of the artichoke.

6. 6

   As you work, place the prepared artichokes in the lemon water.

7. 7

   Prepare the grill.

8. 8

   Drain the artichokes and dry with paper towels.

9. 9

   Place them cut side down on a work surface and flatten with yout hands.

10. 10

    Brush generously on both sides with oil.

11. 11

    Thread 3 artichoke halves each onto 8 soaked bamboo or metal skewers.

12. 12

    Grill 3 to 4 inches from the fire, turning once, for 4 minutes per side, or until thoroughly softened.

13. 13

    Sprinkle with salt and pepper to taste and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.