Recipe: Grilled Artichokes with Lemon, Garlic, and Herb Marinade

GRILLED ARTICHOKES

6 medium artichokes
Water
1 lemon, sliced
1 to 2 cloves garlic
1/3 cup olive oil
1/3 cup lemon juice or balsamic vinegar
2 cloves garlic, minced
1 tablespoon minced fresh herbs (rosemary, mint, basil or tarragon)
Salt and pepper

Rinse artichokes in cold water. With a sharp knife, cut off the top of 1/3 of artichoke. Cut off just the base of the stem, leaving most of the stem in place. Turn artichokes stem-side up and cut in half lengthwise, starting at the stem. With spoon or knife, scrape out the fuzzy choke in the center and discard.

In saucepot, heat 3 inches of water to boiling. Add trimmed and halved artichokes, lemon slices and whole garlic cloves. Return to a boil, the reduce heat to simmer. Cover and simmer until artichokes are just tender when base is pierced with a fork, about 15 minutes to 20 minutes, depending on size. Lift out of water and drain well.

Combine olive oil, lemon juice or balsamic vinegar, minced garlic, herbs and salt and pepper, and pour over bottom of 9-by-13-by-2-inch glass baking dish. Add drained artichokes, cut-side down. Cover and refrigerate until ready to grill. You can prepare artichokes to this point up to a day in advance.

TO GRILL:
Lift artichokes from marinade, reserving marinade, and place on grill over hot coals, cut-side up. Cook until deep golden brown, about 10 minutes. Brush with marinade, then turn and cook until cut side is golden brown, about 10 minutes longer. Brush with marinade.

Serve hot or at room temperature.

Makes 6 servings
Source: Ocean Mist Farms