AuthorJeanne PetrucciCategoryDifficultyBeginner

Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins

 1 lemon, juiced
 8 cups cold water
 3 artichokes
 1 tablespoon olive oil
 1/2 teaspoon salt
 1 lemon, thinly sliced
 1/4 cup fresh parsley, chopped

PREP:
1

Preheat grill to medium-high.

2

Fill large bowl with water and add juice of one lemon.

3

Cut the top 1/3 off of the artichoke.

4

With scissors, trim the top portions of the remaining leaves to remove thorns.

5

Cut stem leaving about 2" attached to artichoke.

6

Turn the artichoke top-side down and cut through the stem to halve the artichoke.

7

Cut again to quarter and remove fuzzy part of heart and center leaves with thorns [not much.]

8

Immediately place in bowl of lemon water.

9

Continue with balance of artichokes.

MAKE:
10

Tear off a sheet of aluminum foil and line with parchment paper.

11

Line up artichokes on foil, drizzle with oil, season with salt, and place lemon slices over.

12

Tear off a second sheet of foil and place on top of artichokes. Crimp edges to seal and create a large pocket.

13

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.

14

Arrange on platter. Garnish with parsley. Can be served hot or at room temperature.

15

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

 1 lemon, juiced
 8 cups cold water
 3 artichokes
 1 tablespoon olive oil
 1/2 teaspoon salt
 1 lemon, thinly sliced
 1/4 cup fresh parsley, chopped

Directions

PREP:
1

Preheat grill to medium-high.

2

Fill large bowl with water and add juice of one lemon.

3

Cut the top 1/3 off of the artichoke.

4

With scissors, trim the top portions of the remaining leaves to remove thorns.

5

Cut stem leaving about 2" attached to artichoke.

6

Turn the artichoke top-side down and cut through the stem to halve the artichoke.

7

Cut again to quarter and remove fuzzy part of heart and center leaves with thorns [not much.]

8

Immediately place in bowl of lemon water.

9

Continue with balance of artichokes.

MAKE:
10

Tear off a sheet of aluminum foil and line with parchment paper.

11

Line up artichokes on foil, drizzle with oil, season with salt, and place lemon slices over.

12

Tear off a second sheet of foil and place on top of artichokes. Crimp edges to seal and create a large pocket.

13

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.

14

Arrange on platter. Garnish with parsley. Can be served hot or at room temperature.

15

NOTE: You can get similar results using your oven. Preheat oven to 375° F and follow directions.

Grilled Artichokes