Preparation
Step 1
Bring a large pot of salted water to the boil. Preheat griddle to medium-high heat.
Step 2
Trim the stem from each artichoke to 2.5-cm 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.
Step 3
Using a small, sharp knife, cut out the choke and remove the purple, prickly tipped leaves from the centre of each wedge.
Step 4
Place finished artichokes in a large bowl of cold water and squeeze 2 lemons into the water and stir. Continue with remaining artichokes.
Step 5
Once finished, drain the artichokes and place into boiling water and cook until crisp-tender, about 12 minutes.
Step 6
Drain the cooked artichokes and place onto preheated grill. Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes.
Step 7
In a medium bowl, add remaining lemon juice, parsley, garlic and salt and pepper, to taste. Gradually drizzle in olive oil. Toss or drizzle the artichokes with the garlic/parsley mixture and serve.
©foodnetwork
Ingredients
6 fresh artichokes
2 lemons halved, plus 80ml freshly squeezed lemon juice
45g freshly chopped flat-leaf parsley
1 tsp finely chopped garlic
Salt and freshly ground black pepper
125ml extra-virgin olive oil