Giadas Grilled Artichokes with Parsley and Garlic Recipe

How to make it

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• Bring a large pot of salted water to a boil.
• Preheat grill to medium-high heat.
• Trim the stem from each artichoke to 1-inch long, then bend back and snap off dark outer leaves.
• Cut top inch of artichokes with serrated knife.
• Using a vegetable peeler, peel dark green areas from stem and base of artichoke.
• Quarter each artichoke.
• Using a small, sharp knife, cut out the choke and remove the purple, prickly tipped leaves from the center of each wedge.
• Place finished artichokes in a large bowl of cold water and squeeze 2 lemons into the water and stir.
• Continue with remaining artichokes.
• Once finished, drain the artichokes and place into boiling water and cook until crisp-tender, about 12 minutes.
• Drain the cooked artichokes and place onto preheated grill.
• Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes.
• Meanwhile, in a medium sized bowl, add remaining lemon juice (1/3 cup) parsley, garlic and salt and pepper, to taste.
• Gradually drizzle in olive oil.
• Toss or drizzle the grill artichokes with the garlic/parsley mixture and serve.