Serves 6 to 8
3 whole artichokes
1 lemon
1 tablespoon salt
1 tablespoon whole peppercorns
4-6 cloves garlic
3 tablespoons olive oil
1 lemon
1 tablespoon salt
1 tablespoon whole peppercorns
4-6 cloves garlic
3 tablespoons olive oil
Fill a stockpot with water — deep enough to
for the artichokes to fully float — and bring to a boil. Trim the ends off the artichoke stems and slice
the artichokes in half lengthwise. Set them, cut side down, on a platter or
cutting board.
Zest the lemon and reserve the zest. Slice
the lemon in half. Crush the garlic.
When the water is boiling, squeeze the lemons
and drop the rinds into the water. Add the salt, pepper and garlic. Gently
lower the artichoke halves into the boiling water and lower the heat to simmer.
Cook until the leaves pull away when gently tugged, 15 to 20 minutes, turning
the artichokes over halfway through.
Remove the artichokes with tongs and drain on
a towel. When cool enough to handle, remove and discard the fuzzy choke and
brush the cut side with olive oil. Place them cut-side down on a pre-heated
grill and cook about 3 minutes, until grill-marks form.
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