Recipe of the day - 4/14 - Grilled Artichokes with Olive Oil, Lemon and Mint
 

Grilled Artichokes with Olive Oil, Lemon and Mint

If the grill is large enough, cook the artichokes alongside the steaks; otherwise, grill these first and serve at room temperature.
2 lemons, halved
6 large artichokes
2/3 cup extra-virgin olive oil
1/3 cup fresh lemon juice
3 tablespoons chopped fresh mint

Squeeze juice from halved lemons into large bowl filled with cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off outer 2 rows of leaves. Cut off top 1/3 of artichoke. Quarter artichoke lengthwise. Using small knife, cut out choke and prickly small leaves. Place artichoke in lemon water. Repeat with remaining artichokes.

Bring large pot of salted water to boil. Drain artichokes, add to pot, and boil until crisp-tender, about 15 minutes. Drain. Transfer artichokes to rack and cool. (Can be prepared 1 day ahead. Cover and refrigerate.)

Prepare barbecue (medium-high heat). Whisk oil, 1/3 cup lemon juice, and mint in small bowl. Season dressing to taste with salt and pepper. Brush artichokes with dressing. Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes. Transfer artichokes to platter. Drizzle with some of remaining dressing. Serve warm or at room temperature.


Makes 6 servings.

Try this version: After cooking the chokes, marinate in olive oil, balsmic vinegar and salt and pepper for at least one hour. Place on the grill as before. Tastes great!!!

It was damn good! I left about an inch of the stem on - it was edible, too (most of it).