Grilled Artichokes with Parsley and Garlic

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Preheat grill to medium-high heat.

3. 3

   Trim the stem from each artichoke to 1-inch long, then bend back and snap off dark outer leaves.

4. 4

   Cut top inch of artichokes with serrated knife.

5. 5

   Using a vegetable peeler, peel dark green areas from stem and base of artichoke.

6. 6

   Quarter each artichoke.

7. 7

   Using a small, sharp knife, cut out the choke and remove the purple, prickly tipped leaves from the center of each wedge.

8. 8

   Place finished artichokes in a large bowl of cold water and squeeze 2 lemons into the water and stir.

9. 9

   Continue with remaining artichokes.

10. 10

    Once finished, drain the artichokes and place into boiling water and cook until crisp-tender, about 12 minutes.

11. 11

    Drain the cooked artichokes and place onto preheated grill.

12. 12

    Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes.

13. 13

    Meanwhile, in a medium sized bowl, add remaining lemon juice (1/3 cup) parsley, garlic and salt and pepper, to taste.

14. 14

    Gradually drizzle in olive oil.

15. 15

    Toss or drizzle the grill artichokes with the garlic/parsley mixture and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.