Recipe courtesy of Giada De Laurentiis
Grilled Artichokes with Parsley and Garlic
Total:
47 min
Active:
25 min
Yield:
6 servings
Level:
Intermediate
Total:
47 min
Active:
25 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 6 fresh artichokes
  • 2 lemons halved, plus 1/3 cup freshly squeezed lemon juice
  • 3 tablespoons freshly chopped flat-leaf parsley
  • 1 teaspoon minced garlic
  • Salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil

Directions

Bring a large pot of salted water to a boil. Preheat grill to medium-high heat.

Trim the stem from each artichoke to 1-inch long, then bend back and snap off dark outer leaves. Cut top inch of artichokes with serrated knife. Using a vegetable peeler, peel dark green areas from stem and base of artichoke. Quarter each artichoke. Using a small, sharp knife, cut out the choke and remove the purple, prickly tipped leaves from the center of each wedge.

Place finished artichokes in a large bowl of cold water and squeeze 2 lemons into the water and stir. Continue with remaining artichokes.

Once finished, drain the artichokes and place into boiling water and cook until crisp-tender, about 12 minutes.

Drain the cooked artichokes and place onto preheated grill. Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes.

Meanwhile, in a medium sized bowl, add remaining lemon juice (1/3 cup) parsley, garlic and salt and pepper, to taste. Gradually drizzle in olive oil.

Toss or drizzle the grill artichokes with the garlic/parsley mixture and serve.

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