4 each large artichokes
2 tablespoons lemon juice
1 teaspoon salt
2 tablespoons extra virgin olive oil
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
3 cloves garlic, crushed
1 teaspoon red pepper flakes
Bring 8 quarts water to a boil in a large stock pot.
Snap stems off and cut the top 1-inch portion off of artichokes.
Trim pointed tips from leaves with kitchen shears.
Rinse artichokes under cold water.
Add artichokes and 2 tablespoons lemon juice to boiling water.
Cook about 30 minutes until tender.
Heat charcoal or gas grill while artichokes cook.
Whisk lemon-red pepper oil ingredients together in a small bowl.
Drain cooked artichokes and cool slightly.
Cut in half lengthwise.
Scoop out center fibrous “choke” with a grapefruit spoon.
Sprinkle with salt and olive oil.
Grill 10 minutes or until artichokes begin to char.
Remove from grill and cut into quarters lengthwise.
Drizzle with lemon-red pepper oil and serve
No Nutritional Information Available
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