Wednesday, May 24, 2017 / by Scott Foster
2 lemons, halved
6 large artichokes
2/3 cup extra-virgin olive oil
1/3 cup fresh lemon juice
3 tablespoons chopped fresh mint
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.
Preheat grill (medium- high heat) and bring a large pot of salted water to boil.
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.