Everything is better when grilled. (It’s just true, so let’s not waste a lot of time debating it.) Even foods I don’t typically celebrate, such as whole artichokes (so damn watery), are transformed on the grill. And why not grill your lemons. Heck, make a grilled cocktail while you’re at it.
This recipe is good because it’s simple, but you could fancy it up with a garlic aioli or lemony vinaigrette. But that’s not really necessary.
Grilled Artichokes and Lemons
2 whole artichokes
2 lemons
olive oil
salt and pepper
Serves: 4 appetizer servings
Fill a large stock pot with water and the juice of one lemon. Trim the artichoke. Unless you like your artichokes to turn brown, plop into the acidulated water.
Cover the pan and bring to a boil. Boil until the base of the stem can be pierced with a fork, about 15 minutes. Drain and let cool for about 15 minutes. (You can also refrigerate at this point and leave for up to a day.)
Heat grill. Slice the artichokes in half lengthwise. Remove choke. Brush each half with oil and sprinkle with salt and pepper.
Grill the ‘chokes (and lemons) for 5-10 minutes, until they look, you know, grillled. I think they’re equally good hot or tepid.
