The smoke from the grill infuses into the layers of the artichokes for a complex and delicious side dish. Serve one artichoke per person, either warm or at room temperature.
- 1 organic artichoke per person
- 2 – 4 organic lemons
- Small handful fresh mint
- LHF California extra virgin olive oil
- Diamond kosher salt and Pohnpei Pepper Co. pepper
Chop the mint leaves.
To prepare the artichokes – fill a large bowl with water and squeeze some lemon juice into the water. Hold the prepared artichokes in this water to prevent discoloration.
Working one artichoke at a time, trim the stem, leaving about 1 inch. Snap off the outer leaves, and cut off the top 1/3 of the artichoke. Cut the artichoke into quarters lengthwise, then using a sharp knife or grapefruit spoon, scoop out the inedible fuzzy choke. Keep artichoke in the lemon water while the other artichokes are prepared.
Bring a large pot of salted water to boil over medium-high heat. Boil the artichokes until slightly tender, about 12 – 15 minutes. Remove from the water, drain, and pat dry.
Heat the grill over medium – high heat. Whisk oil, mint and fresh squeezed lemon juice. Add salt and pepper to taste. Lightly coat the artichokes with the vinaigrette, then grill until slightly charred, turning once or twice.
Transfer to a platter, and drizzle with any remaining vinaigrette. Serve either warm or at room temperature.