Grilled Artichokes with Parsley and Garlic (Giada De Laurentiis) |
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Prep Time: 25 Minutes Cook Time: 22 Minutes |
Ready In: 47 Minutes Servings: 6 |
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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:
1. Bring a large pot of salted water to a boil. Preheat grill to medium-high heat.
2. 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.
3. Place finished artichokes in a large bowl of cold water and squeeze 2 lemons into the water and stir. Continue with remaining artichokes.
4. Once finished, drain the artichokes and place into boiling water and cook until crisp-tender, about 12 minutes.
5. Drain the cooked artichokes and place onto preheated grill. Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes.
6. 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.
7. Toss or drizzle the grill artichokes with the garlic/parsley mixture and serve.
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