- 4
Ingredients
- 4 whole small artichokes
- 1/4 Cup EVOO
- 1/4 Cup Fresh Lemon Juice
- 1 t salt
Preparation
Step 1
Cut off stems of artichokes, leaving tough outer leaves intact. Place artichokes stem ends down in a large stock pot filled two thirds with water, bring to a boil, cover reduce heat and simmer for 20 minutes. (Artichokes will not be done and leaf near center of artichoke will not pull out easily) Remove artichokes from pan.
Prepare a charcole fire using real wood briquettes. Once coals are covered with white ash, arrange artichokes directly on top of coals (not on a rack). Cook 10 minutes or until tender and leaf near the center of the artichoke will pull out easily. Artichokes will be chared on the outside, remove charred pieces.
Combine olive oil, lemon juice and salt in a bowl, whisk well and drizzle over the artichokes or use as a diping sauce.