Did you know that food tastes sweeter after you've just eaten an artichoke? Have some Grilled Artichokes at your next cookout!
Preheat grill for 15 minutes on medium-low. Trim off the top inch and stem of each artichoke. Whisk together olive oil, garlic, parsley, salt, and pepper to taste. Spread the leaves of the artichoke apart with your fingers and pour the sauce over the top.
Place the artichokes on the grill and cook, turning, until the outside leaves are black, about 45 minutes.
Remove; drizzle with lemon juice mixed with oregano and serve.
Recipe makes 8 servings.
Variation: Grilled Artichokes
4 large artichokes
1/4 cup balsamic vinegar
1/4 cup water
1/4 cup soy sauce
1 tablespoon minced ginger
1/4 cup olive oil
Slice thorny artichoke tops off, crosswise. Trim stems. In large saucepan with lid, boil or steam artichokes until bottoms pierce easily, or a leaf pulls off easily, about 30 minutes. Drain artichokes and cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple-tipped leaves.
In large plastic bag, mix remaining ingredients. Place artichokes in bag, seal and turn to mix. For best flavor, marinate overnight, refrigerated, but artichokes should marinate at least one hour.
Drain artichokes. Over medium coals or gas grill set on medium, place artichokes cut side down. Grill until lightly browned on cut side, five to seven minutes. Turn artichokes and drizzle with some of remaining marinade. Grill until leaves are lightly charred, three to four minutes more.
Serve hot or at room temperature. Recipe makes eight servings, 1/2 artichoke each.
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