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Grilled Artichokes by Bobby Flay


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  • 6 artichokes
  • 1 T plus 1/2 t kosher salt
  • Juice from 1 lemon
  • 3 T olive oil
  • Green goddess dressing



Step 1

Slice off tops of artichokes, pull off small leaves, trim stems and snip off thorny tips.

Bring 2 inches of water to boil in large pot to a boil. Add 1 T salt and juice of 1 lemon and artichokes. Cover and stem until pierce easily - 20-40 minutes. Drain.

When cool enough to handle cut each artichoke in half lengthwise. Scare out and discard fuzzy center.

Preheat grill to medium direct heat.

Brush artichokes with oil, season with salt and pepper, cut side down on grill unit lightly charred. Flip and grill briefly to heat through.


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