Tony Christie, Sean Laurenz
Yield: Makes 4 servings
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- 4 whole small artichokes
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon salt
- 1. Cut off stems of artichokes, leaving tough outer leaves intact. Place artichokes, stem-ends down, in a large stockpot filled two-thirds with water; bring to a boil. Cover, reduce heat, and simmer 20 minutes. (Artichokes will not be done and a leaf near the center of artichoke will not pull out easily.) Remove artichokes from pan.
- 2. Prepare a charcoal fire, using real wood briquettes. Once coals are covered with white ash, arrange artichokes directly on top of coals (not on rack). Cook 10 minutes or until tender and a leaf near the center of an artichoke will pull out easily. Artichokes will be charred on the outside. Remove charred pieces.
- 3. Combine olive oil, lemon juice, and salt in a bowl; stir well. Drizzle over artichokes or use as a dipping sauce.
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