Ingredients:
10 medium artichokes ( about 4 oz. each)
1/2 cup olive oil
4 cloves garlic, peeled and finely chopped
salt & fresh ground pepper
3 tablespoons finely chopped fresh parsley
1 lemons, juice of
1 teaspoon dried oregano (optional)
Directions:
Prepare a medium-hot charcoal fire, or preheat a gas grill on the medium-low setting for 15 minutes.
Trim off the top inch and stem of each artichoke.
(If using baby artichokes, grill them with the leaves and stem attached).
Whisk together the olive oil, garlic, parsley, salt and pepper.
Spread the leaves of the artichokes apart with your fingers and pour the sauce over the top, making sure it drips into the spaces between the leaves.
Or, you can split the artichokes in half and coat the cut sides with the dressing.
Cook the artichokes on the grill, turning, until the bottoms are easily pierced with a skewer, about 45 minutes for medium artichokes, 25 minutes for halves or baby artichokes.
Remove from the grill, drizzle with lemon juice mixed with oregano, if desired, and serve.
Servings: 8-10
Time preparation: 15 min.
Time total: 60 min.