4 Artichokes, medium size 2 Lemons 1 tsp. Italian Spices*, dried or you can just use thyme and oregano 1/2 tsp. Granulated Garlic, dry 1/2 tsp. Salt 1/4 tsp. Ground Pepper 1 Tbs. Olive Oil, or a little more
Note: You can cook the stems if you like but the smaller artichokes don't have much meat on the stems.
Cut half an inch off the tops of the artichoke.
Place artichokes into a large pot.
Add about 2 inches of water to the pot.
Squeeze one lemon into the water.
Turn the stove to medium-high.
Cover the pot and cook for 16 minutes.
Open the pot and add another inch of water.
Cover the pot and cook for another 8 minutes.
Open the pot and pluck a couple of leaves off of the artichoke.
Taste & chew the leaves to check for doneness.
You may need to cook another couple of minutes.
Do not overcook!
Remove cooked artichokes and let cool.
You can cut them after a half hour or you can cover them and leave in the fridge for a day or two.
Cut the artichoke in half.
Pull out the purple thorny leaves: be careful not to remove too many of the tender leaves.
Use a spoon to scrape out the fuzzy fronds that sit on top of the heart.
Discard the purple thorns and fuzzy fronds.
Heat your bbq grill as you clean all of the artichokes.
Place artichokes onto a large platter.
Drizzle with oil.
Sprinkle with salt, pepper and spices.
Place artichokes onto the grill.
Cook for about 3 minutes on each side.
The idea is to heat the artichoke and add a char-grilled smoky bbq flavor.
Remove from the grill and serve.
Garnish with lemon slices
New Taste Thinking:
You may want to consider making a few extra artichokes to have around when you feel like snacking. I know this may be a bit of a stretch but the mechanics of plucking off a leaf and scraping the edible flesh with your teeth is similar to snacking on peanuts or even chips. The process keeps your hands busy and the flavor is enjoyable. I like to rub the leaves in the scattered salt, spices and few drops of oil that remain on the platter where they were originally seasoned before grilling.
