These make a great appetizer for any dish, especially with the tasty herb butter!
Recipe courtesy of Cindy Barbieri. For more recipes from Cindy, visit CindysTable.com.
Ingredients
- 5-6 medium artichokes
- 4 teaspoons sea salt
- 1 lemon, chopped
- 3⁄4 cup olive oil
- 1⁄4 cup white wine vinegar
- 6 cloves garlic, minced (or more)
- 1 lemon, juiced
- 1 stick organic unsalted butter, room temperature
- 3 tablespoons fresh parsley, chopped
- Fresh ground black pepper, to taste
Instructions
Fill a large pot 1⁄2 filled with water. Take each artichoke and, holding onto the stem, flip it over and give it a good bang on the counter (this will open up the leaves). Next cut the stems to short stubs (leave just enough to stand the artichokes in the pot of water).
Once they are all in the pot drizzle with olive oil and add at least 3 cloves of garlic in the middle of the open leaves then season with about 2 teaspoons of sea salt. Add chopped lemon then bring to a boil for 20-25 minutes.
You will know when they are done by pulling on a leaf and it comes off easily. Drain and let cool. Take the outer leaves off the artichoke (go ahead and enjoy them). When you get to the heart just cut in half or quarter (with the stem) with some of the leaves from the inner part.
In a bowl combine juice of 1 lemon, 2 teaspoons sea salt, olive oil, vinegar, 3 cloves of garlic (the remaining garlic), parsley and butter. Combine well and brush all of the artichokes and let marinate for at least 30 minutes. Remove artichokes and reserve marinate by pouring in a small bowl.
Set EGG for direct cooking at 400°F/204°C. Grill until charred (about 5 minutes). Brush the remaining marinade over the artichokes prior to serving!
