Grilled Artichokes with Parsley and Garlic

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Picture of Grilled Artichokes with Parsley and Garlic Recipe Photo: Grilled Artichokes with Parsley and Garlic Recipe
Rated 4 stars out of 5
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Total Time:
47 min
Prep
25 min
Cook
22 min
Yield:
6 servings
Level:
Intermediate
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Ingredients

Directions

Bring a large pot of salted water to a boil. Preheat grill to medium-high heat.

Trim the stem from each artichoke to 1-inch long, then bend back and snap off dark outer leaves. Cut top inch of artichokes with serrated knife. Using a vegetable peeler, peel dark green areas from stem and base of artichoke. Quarter each artichoke. Using a small, sharp knife, cut out the choke and remove the purple, prickly tipped leaves from the center of each wedge.

Place finished artichokes in a large bowl of cold water and squeeze 2 lemons into the water and stir. Continue with remaining artichokes.

Once finished, drain the artichokes and place into boiling water and cook until crisp-tender, about 12 minutes.

Drain the cooked artichokes and place onto preheated grill. Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes.

Meanwhile, in a medium sized bowl, add remaining lemon juice (1/3 cup) parsley, garlic and salt and pepper, to taste. Gradually drizzle in olive oil.

Toss or drizzle the grill artichokes with the garlic/parsley mixture and serve.

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Newest Ratings and Reviews

Read all 16 reviews

  • on June 07, 2012

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    I just made these tonight. The flavor was amazing but there was a lot of work involved for very little yield. I live in the Midwest and the artichokes here are sort of small. I think that is the difference. If you can get large artichokes then this recipe is definitely worth the effort since the flavor is 5 stars. I would definetely try these with canned artichokes making sure to dry them completely before grilling. The garlic, parsley, oil sauce is a winner.

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  • on June 03, 2012

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    Too much work without good results. Disappointing.

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  • on May 13, 2012

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    I don't care for artichokes because they taste very metallic to me. That being said, I thought the sauce was very yummy (thinking about using that with some green beans and my mom who is a huge artichoke fan, loved them. She did say though that without the dressing, they didn't have a lot of flavor so I would suggest making tons more of the dressing and using as a dip on the side.

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