Grilled Artichokes

Recipe View Gather all your ingredients to ensure a smooth cooking process. (5 minutes)

Recipe View Prepare the artichokes: Fill a large bowl with ice-cold water. Squeeze the juice from one lemon wedge into the water. Trim the top inch off each artichoke and cut off the stems. Slice each artichoke in half lengthwise. Use a spoon to scoop out the fuzzy choke from the center of each half. Immediately place the prepared artichoke halves into the lemon water to prevent browning. (15 minutes)

Recipe View Parboil the artichokes: Bring a large pot of salted water to a rolling boil. Gently add the artichoke halves to the boiling water. Cook until the artichoke hearts are tender when pierced with a knife, about 15 minutes. Drain the artichokes thoroughly. While the artichokes are cooking, preheat your outdoor grill to medium-high heat. (20 minutes)

Recipe View Prepare the lemon-garlic dipping sauce: In a medium bowl, squeeze the juice from the remaining lemon wedges. Add the olive oil and chopped garlic. Season generously with salt and black pepper. Whisk to combine. (5 minutes)

Recipe View Grill the artichokes: Brush the cut sides of the parboiled artichoke halves generously with the lemon-garlic dipping sauce. Place the artichokes on the preheated grill, cut-side down. Cook, basting frequently with the dipping sauce and turning occasionally, until the artichoke hearts are nicely charred and tender, about 5 to 10 minutes. (10 minutes)

Recipe View Serve immediately: Transfer the grilled artichokes to a serving platter. Drizzle with any remaining lemon-garlic sauce. Serve hot and enjoy!