Recipe courtesy of Martha Stewart
50 min
15 min
10 to 15 servings



Fill a stockpot with water, and bring to a boil. Cook artichokes until tender, about 4 minutes. Drain in a colander, let cool, and cut in half.

Heat a grill to medium hot. Brush vegetables with olive oil, and season with salt and pepper. Grill all vegetables except radicchio for 10 or 15 minutes, or until tender. Grill radicchio for 2 to 3 minutes. Serve vegetables warm or at room temperature.


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