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Summer Recipe: Lemon & Mint Grilled Artichokes

Wednesday, May 24, 2017   /   by Scott Foster

Summer Recipe: Lemon & Mint Grilled Artichokes



2 lemons, halved
6 large artichokes
2/3 cup extra-virgin olive oil
1/3 cup fresh lemon juice
3 tablespoons chopped fresh mint

Preparing Artichokes: 
Remove the stem, leaving approximately 1-inch “stump.” 
Remove the outer two rows of leaves. 
Cut off the top 1/3 of the plant. 
Quarter the artichoke lengthwise.
Cut out the choke (fine hairy part).
Remove the small prickly leaves.
Place artichoke quarters in the lemon water.

To Begin:
Preheat grill (medium- high heat) and bring a large pot of salted water to boil.

For dressing:
Combine and whisk olive oil, lemon juice, and mint in small bowl; season to taste with salt and pepper. Set aside. 

Bring a large pot of salted water to a boil. Once the salted water reaches boiling point, boil for approximately 15 minutes (until crisp-tender). Drain the artichokes, remove from the pot and place on racks to cool.
** Can be prepared a day ahead – simply cover and refrigerate **

Brush each artichoke piece with dressing mixture and place on grill. Grill for approximately 8 minutes, turning occasionally. Artichokes should be tender and lightly charred (in spots). Transfer artichokes to platter and drizzle with remaining dressing. Serve warm or at room temperature.


Keller Williams Pacific Estate CalBRE # 01917184
Jeff Anderson
2883 E Spring St #100
Long Beach, 90806
DRE# CalBRE # 01729514
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