Ingredients
- Artichokes: 4 large
- Olive oil: 1/2 cup
- Garlic: 4 cloves, minced
- Fresh parsley: 1/4 cup, chopped
- Lemon: 1, juiced and zested
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Water: 8 cups
Instructions
- Step 1: Prepare the artichokes by cutting off the top inch, removing the tough outer leaves, and trimming the stem. Use a spoon to scoop out the hairy choke from the center. Rub the cut surfaces with lemon juice to prevent browning.
- Step 2: In a large pot, bring the water to a boil. Add the artichokes and boil for 20-30 minutes, or until the base is tender when pierced with a fork. Drain well.
- Step 3: While the artichokes are boiling, prepare the garlic-parsley mixture. In a small bowl, combine the olive oil, minced garlic, chopped parsley, lemon juice, lemon zest, salt, and pepper.
- Step 4: Once the artichokes are drained and slightly cooled, cut them in half lengthwise. Brush the cut sides generously with the garlic-parsley mixture.
- Step 5: Preheat your grill to medium heat. Grill the artichokes, cut-side down, for 5-7 minutes, or until grill marks appear and they are heated through. Flip and grill for another 3-5 minutes, brushing with more of the garlic-parsley mixture if desired. Serve immediately.
Notes
- Leftover grilled artichokes can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, brush with a little extra olive oil and grill briefly or broil until warmed through, being careful not to burn the garlic.
- Serve grilled artichokes as a vibrant appetizer or a flavorful side dish alongside grilled fish or chicken.
- Don't discard the trimmed artichoke stems! Peel them and add them to the boiling water for extra flavor before grilling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American