Top Review by Malriah
The flavor was there but the garlic burned as did the parsley. Also, the grilling process sucked a lot of water out of the artichokes so they kind of shriveled up. I really liked the idea but after trying the recipe I think that this veggie doesn't belong on the grill. I will make the dressing again and use it to dip steamed chokes in. Sorry I couldn't rate it any higher. **UPDATE** Tried again tonight but wrapped the chokes in foil. They were cooked to perfection and the parsley and garlic didn't burn. They had great flavor so I decided to up the stars to 4. I am glad I tried again!
- 10 medium artichokes (about 4 oz. each)
- 1⁄2 cup olive oil
- 4 cloves garlic, peeled and finely chopped
- salt & fresh ground pepper
- 3 tablespoons finely chopped fresh parsley
- 1 lemon, juice of
- 1 teaspoon dried oregano (optional)
Directions See How It's Made
- Prepare a medium-hot charcoal fire, or preheat a gas grill on the medium-low setting for 15 minutes.
- Trim off the top inch and stem of each artichoke.
- (If using baby artichokes, grill them with the leaves and stem attached).
- Whisk together the olive oil, garlic, parsley, salt and pepper.
- Spread the leaves of the artichokes apart with your fingers and pour the sauce over the top, making sure it drips into the spaces between the leaves.
- Or, you can split the artichokes in half and coat the cut sides with the dressing.
- Cook the artichokes on the grill, turning, until the bottoms are easily pierced with a skewer, about 45 minutes for medium artichokes, 25 minutes for halves or baby artichokes.
- Remove from the grill, drizzle with lemon juice mixed with oregano, if desired, and serve.