Grilled Artichokes With Olive Oil, Lemon, And Mint
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
34
Spice
58
Sweetness
55
Sourness
34
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
6 large
Artichoke2 cup
Extra-Virgin Olive Oil1 cup
Lemon Juice (fresh)3 tbsps
Mint (chopped fresh)Directions:
1
Squeeze juice from halved lemons into large bowl filled with cold water
2
Cut stem off 1 artichoke, leaving about 1 inch
3
Snap off outer 2 rows of leaves
4
Cut off top 1/3 of artichoke
5
Quarter artichoke lengthwise
6
Using small knife, cut out choke and prickly small leaves
7
Place artichoke in lemon water
8
Repeat with remaining artichokes
9
Bring large pot of salted water to boil
10
Drain artichokes, add to pot, and boil until crisp-tender, about 15 minutes
11
Drain
12
Transfer artichokes to rack and cool
13
(Can be prepared 1 day ahead
14
Cover and refrigerate
15
) Prepare barbecue (medium-high heat)
16
Whisk oil, 1/3 cup lemon juice, and mint in small bowl
17
Season dressing to taste with salt and pepper
18
Brush artichokes with dressing
19
Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes
20
Transfer artichokes to platter
21
Drizzle with some of remaining dressing
22
Serve warm or at room temperature
23
Squeeze juice from halved lemons into large bowl filled with cold water
24
Cut stem off 1 artichoke, leaving about 1 inch
25
Snap off outer 2 rows of leaves
26
Cut off top 1/3 of artichoke
27
Quarter artichoke lengthwise
28
Using small knife, cut out choke and prickly small leaves
29
Place artichoke in lemon water
30
Repeat with remaining artichokes
31
Bring large pot of salted water to boil
32
Drain artichokes, add to pot, and boil until crisp-tender, about 15 minutes
33
Drain
34
Transfer artichokes to rack and cool
35
(Can be prepared 1 day ahead
36
Cover and refrigerate
37
) Prepare barbecue (medium-high heat)
38
Whisk oil, 1/3 cup lemon juice, and mint in small bowl
39
Season dressing to taste with salt and pepper
40
Brush artichokes with dressing
41
Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes
42
Transfer artichokes to platter
43
Drizzle with some of remaining dressing
44
Serve warm or at room temperature