Charcoal-Roasted Artichokes

Tony Christie, Sean Laurenz
Recipe from Coastal Living

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  • 4 whole small artichokes
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon salt


  1. 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. 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. 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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