Grilled Artichokes

6 artichokes
olive oil or vegan butter spread
3 lemons
sprig of thyme (optional)
garlic
sea salt or kosher salt
black pepper or peppercorns to grind
balsamic vinegar
Prepare marinade and set aside:
1/2 cup olive oil
4-6 garlic cloves pressed with back of knife
1 tablespoon balsamic vinegar or fresh
lemon juice (save the lemon itself)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Directions:

Cut off spiny tips of artichokes with scissors and cut off the very tops with a knife. Cut off stems.

Gently separate leaves like a flower.

Cut in half lengthwise and remove the hairy part with a grapefruit spoon (leaving the meat intact).

Use the lemons to rub over the tips of the leaves where they were trimmed and put a little lemon juice on the meat.

Preheat your grill.

Fill a big pot with a few inches of water. Add a tablespoon of olive oil, some crushed garlic, the leftover lemon wedges, and sprig of thyme. Place artichokes in water with stem side down. Use some of the marinade, drizzling in between the leaves. Bring to a boil and boil for about 15 minutes until the outer leaves remove fairly easily (as if you were going to eat them at this point).

Remove from water, drain in colander and allow to dry for a little while.

Brush artichokes on outside with ½ of remaining marinade and place on the grill outside down for 3-5 minutes on medium high heat. Baste insides with remaining marinade and flip over for 3-5 minutes. Table seasonings include lemon juice and sea salt.

Alternatively, after the artichokes have drained they can be marinated overnight in the fridge to grill the next day (saves a lot of time at a party!) After grilling, artichokes can be refrigerated and reheated on the grill or in the microwave.

Serves: 3-6

Preparation time: 1/2 hour-45 mins