Ingredients:
1 to taste salt and pepper
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Directions:
Prep artichokes. Cut off the top and trim the tops of the remaining leaves. Trim the dead end of the stem.
Put a steamer onto the stove on high heat. Once your water is boiling, place the artichokes, cut side down, into the steamer basket and cook, covered for 30 minutes. Test for doneness by inserting a knife into the choke at the base and if it comes out easily, they are done. Also, you can try pulling a leaf from the middle of the artichoke, if it comes out easily, they are done.
Move to a cutting board and with a knife, cut the artichokes in half, lengthwise. With a spoon, remove the choke and the spiky inner leaves, careful not to remove the heart.
Prep your grill with a medium hot fire. Spritz the chokes with olive oil, sprinkle with salt and pepper. Spritz the grill grate with a little oil and place the artichokes, cut side down onto the fire, watching for flame-ups. Place the lemons cut side down on the grate as well. Cook for 5 to 10 minutes, or until you have some nice golden brown caramelization on the artichokes and lemons.
Remove from grill and plate.
Mix 1/4 cup Parmesan and 2 tablespoons of oil for dipping sauce for each artichoke. Serve warm. |