July 10, 2014

Grilled Artichokes

Grilled artichokes are impressive, delicious, nutritious and easy. The perfect veggie to build a summer dinner party around. Serve with Almond Mayo, white wine, crusty bread, European cheeses and garden salad.

Serves  4 - 6, depending on accompanying side dishes.
Refrigerate leftovers in a sealed container for up to 3 days.
  • Sea salt
  • 1 lemon
  • Extra virgin olive oil
  • 3 fresh artichokes 
  1. Cut your artichokes in half lengthwise. You'll need a big, sharp knife. 
  2. Place artichokes into a large pot and cover with cold water, add a generous pinch of salt. Squeeze the lemon into the pot and toss in the rinds (you'll discard them later). Drizzle in some olive oil - about 1 tablespoon. 
  3. Bring pot to a boil and cook at a gentle boil for 15 minutes. Meanwhile, heat up your grill. 
  4. Transfer your artichokes onto a large plate or platter with tongs. Gently shake excess water back into pot. 
  5. Grill on medium-high, flat side down, for 12 - 15 minutes. Artichokes should be golden and a little crispy but not burnt. 

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