Grilled Artichokes with Parsley and Garlic

Recipe courtesy of Giada DeLaurentiis, 2007
Episode: All-Star Grillfest: South Beach
TOTAL TIME: 47 min
Prep: 25 min
Inactive Prep: --
Cook: 22 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

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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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