Servings:
4-6
Ingredients:
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4 artichokes, medium size
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2 tbsp Olive Oil
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1 Lemon
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Salt and Pepper, to taste
Directions:
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Prepare the artichoke hearts—Peel back artichoke leaves until leaves are light green and tender (removing about half the leaves). Trim one inch off the tops and trim bottom stem leaving about 1/2 inch. Cut Artichokes in half, removing the choke furry, the inedible center area (paring knife, spoon and melon baller all will do here). Once clean cut into quarters.
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In a large skillet (not a pot), bring 3 cups of water to a boil. Place artichoke hearts into boiling water and boil for 8-10 minutes. Drain artichokes.
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In same skillet, add 2 tablespoons for olive oil and heart until warm. Place artichokes hearts back in skillet. Season with salt and pepper. Grill, turning occasionally until brown (about 5-8 minutes). *Add more olive oil as desired/needed.
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Remove from heat and squeeze fresh lemon overtop.
