Grilled Baby Artichokes With Mint Chimichurri

Prep the baby artichokes by snapping off the first few layers of leaves until you get to light green leaves that feel much more tender. Slice off the tops and trim the bottoms. Throw into a bowl of water and lemon juice until the aciduated water is ready.

Bring the aciduated water to a boil by combining the rest of the ingredients together in a medium pot over medium-high heat. Cut the baby artichokes in half and throw into the pot. Simmer for about 15-20 minutes until just tender. Remove and set aside until cool enough to handle.

Toss with a little olive oil, salt and pepper. Heat up the grill. When the grate is nice and hot, place the artichokes on the grate, cut side facing down. Grill for about 3-5 minutes until they have little grill marks on them. Flip them carefully with long (oxo) tongs and grill for another 2-3 minutes.

Arrange on a plate and drizzle the Mint Chimichurri (recipe below) over them. They can eaten warm or at room temp.

Place all ingredients except the olive oil in a small food process or blender. Process until the mixture is completely minced. Slowly add the olive oil and process until the consistency desired is achieved.

Adjust taste for salt and lemon.