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Grilled Baby Artichokes with Garlic and Lemon
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Photography by Olivia Hayo for Edible San Diego
Ingredients
Makes 24 Pieces
- 2 lemons, 1 halved, 1 cut into wedges
- 12 baby artichokes, tips trimmed ¼", outer leaves removed
- ¼ cup extra-virgin olive oil
- ½ teaspoon garlic powder
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Squeeze the juice from ½ of a lemon into a medium bowl filled with water.
- Cut the artichokes in half and add to the lemon water.
- Bring a large pot of water to boil. Drain the artichokes and add to the boiling water, cooking until just tender, about 5 minutes. Drain and set aside.
- In a medium mixing bowl, whisk olive oil and garlic powder, and season to taste with salt and pepper. Add the cooked artichokes and toss to coat.
- Bring your indoor or outdoor grill to medium heat and grill artichokes until tender and charred in spots, about 4-5 minutes per side. Transfer to a serving platter and finish with wedges of lemon and a drizzle of olive oil.
Olivia Hayo
Olivia Hayo is a chef, recipe developer, and photographer. She has a Masters in Food Culture, Communications, and High-Quality Products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years. When she’s not creating recipes for her website Beautiful Food Inside + Out you can still find her in the kitchen or at the farmer’s market. Follow her at @OliviaHayo on Instagram or visit www.oliviahayo.com to read more.
