Recipe: Grilled Artichokes

GRILLED ARTICHOKES

6 large artichokes, 10 to 12 ounces each
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt

Bring a large pot of salted water to a boil. Trim the stem of each artichoke, leaving about 1 inch attached. Snap off the dark outer leaves until you expose the yellowish leaves with pale green tips. Cut each artichoke in half lengthwise through the stem and drop each half into a bowl of water mixed with lemon juice.

One at a time, lift each artichoke from the lemon water and use a teaspoon to scoop out the purplish leaves and fuzzy choke. Peel the tough outer layer of the stem. After each artichoke is trimmed, return it to the lemon water.

Drain the artichoke hearts and cook them in the boiling salted water until you can pierce them easily with a knife, about 10-12 minutes. Do not overcook. Drain the artichokes in a colander and place them in a bowl.

While still warm, add the oil and salt. Toss gently to coat the artichokes. At this point they can be refrigerated for up to 4 hours. Bring them to room temperature before grilling.

TO COOK:
Preheat grill or burn the charcoal down until it has a gray ash coating.

Drain excess oil from the artichokes back into the bowl. Grill over direct medium heat with the lid closed until warm and lightly charred, about 4 to 5 minutes, turning them once or twice for even cooking. While grilling, baste them with the reserved oil in the bowl, if needed. Serve warm.

Servings: 6
Source: Weber's Charcoal Grilling: The Art of Cooking With Live Fire Jamie Purviance and Tim Turner