Prep Time:
5 mins
Cook Time:
30 mins
Total Time:
35 mins
Servings:
4
Ingredients
Directions
Gather the ingredients.
Brittney Cottrell / Food Stylist: Julian Hensarling / Prop Stylist: Hannah Greenwood
Fill a large bowl with cold water. Squeeze juice from one lemon wedge into water. Trim tops and stems from artichokes, cut in half from top to bottom and scoop out the choke; place halves into the bowl of lemon water to prevent them from turning brown.
Brittney Cottrell / Food Stylist: Julian Hensarling / Prop Stylist: Hannah Greenwood
Bring a large pot of water to a boil. Add artichokes to boiling water, and cook until tender, about 15 minutes. Drain. Meanwhile, preheat an outdoor grill for medium-high heat.
Brittney Cottrell / Food Stylist: Julian Hensarling / Prop Stylist: Hannah Greenwood
To make the basting and dipping sauce: Squeeze remaining lemon wedges into a medium bowl; stir in olive oil and garlic, and season with salt and pepper.
Brittney Cottrell / Food Stylist: Julian Hensarling / Prop Stylist: Hannah Greenwood
Brush artichokes with a coating of lemon-garlic dipping sauce; place on the preheated grill and cook, basting with sauce and turning frequently, until the tips are a little charred, 5 to 10 minutes. Serve immediately with remaining lemon-garlic sauce.
Brittney Cottrell / Food Stylist: Julian Hensarling / Prop Stylist: Hannah Greenwood
Nutrition Facts (per serving)
| 402 | Calories |
| 41g | Fat |
| 10g | Carbs |
| 3g | Protein |
