Grilled Artichokes With Olive Oil, Lemon & Mint

1. 1

   Squeeze juice from halved lemons into large bowl filled with cold water.

2. 2

   Cut stem off 1 artichoke, leaving about 1 inch.

3. 3

   Snap off outer 2 rows of leaves.

4. 4

   Using small knife, cut our choke and prickly small leaves.

5. 5

   Place artichoke in lemon water.

6. 6

   Repeat with remaining artichokes.

7. 7

   Bring large pot of salted water to boil.

8. 8

   Drain artichokes from lemon water, add to pot and boil until crisp-tender, about 15 minutes.

9. 9

   Drain.

10. 10

    Transfer artichokes to rack & cool.

11. 11

    (Can be prepared 1 day ahead.

12. 12

    Cover & refrigerate).

13. 13

    Prepare barbecue grill to medium high heat.

14. 14

    Whisk oil, 1/3 cup lemon juice, and mint in small bowl.

15. 15

    Season dressing to taste with salt & pepper.

16. 16

    Brush artichokes with dressing.

17. 17

    Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes.

18. 18

    Transfer artichokes to platter.

19. 19

    Drizzle with some of the remaining dressing.

20. 20

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.