AuthorJeanne PetrucciCategoryVegetablesDifficultyBeginner
Preheat grill to medium-high.
Fill large bowl with water and add juice of one lemon.
Cut the top 1/3 off of the artichoke.
With scissors, trim the top portions of the remaining leaves to remove thorns.
Cut stem leaving about 2" attached to artichoke.
Turn the artichoke top-side down and cut through the stem to halve the artichoke.
Cut again to quarter and remove fuzzy part of heart and center leaves with thorns [not much.]
Immediately place in bowl of lemon water.
Continue with balance of artichokes.
Tear off a sheet of aluminum foil and line with parchment paper.
Line up artichokes on foil, drizzle with oil, season with salt, and place lemon slices over.
Tear off a second sheet of foil and place on top of artichokes. Crimp edges to seal and create a large pocket.
Place on hot grill for 15 minutes. Tests doneness by inserting knife into thick portion of artichoke heart. You should feel a bit of resistance.
Arrange on platter. Garnish with parsley. Can be served hot or at room temperature.
NOTE: You can get similar results using your oven. Preheat oven to 375° F and follow directions.
NOTE: You can get similar results in your oven. Preheat oven to 400 degrees F and follow same directions.
Ingredients
Directions
Preheat grill to medium-high.
Fill large bowl with water and add juice of one lemon.
Cut the top 1/3 off of the artichoke.
With scissors, trim the top portions of the remaining leaves to remove thorns.
Cut stem leaving about 2" attached to artichoke.
Turn the artichoke top-side down and cut through the stem to halve the artichoke.
Cut again to quarter and remove fuzzy part of heart and center leaves with thorns [not much.]
Immediately place in bowl of lemon water.
Continue with balance of artichokes.
Tear off a sheet of aluminum foil and line with parchment paper.
Line up artichokes on foil, drizzle with oil, season with salt, and place lemon slices over.
Tear off a second sheet of foil and place on top of artichokes. Crimp edges to seal and create a large pocket.
Place on hot grill for 15 minutes. Tests doneness by inserting knife into thick portion of artichoke heart. You should feel a bit of resistance.
Arrange on platter. Garnish with parsley. Can be served hot or at room temperature.
NOTE: You can get similar results using your oven. Preheat oven to 375° F and follow directions.
