Grilled And Smothered Articokes

Name: Grilled And Smothered Articokes
Ingredients: 3 medium-sized artichokes (stems attached), trimmed, peeled, quartered and choke removed; zest of 1 lemon; 2 large lemons, 1 halved and juiced, 1 quartered; 1 tablespoon balsamic vinegar; 1/2 cup extra-virgin olive oil; 2 garlic cloves; 1/2 teaspoon fine sea salt; 1/8 teaspoon freshly ground black pepper, plus more to taste; 1/2 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped; coarse or flaked sea salt to taste, for finishing

The Daily Meal Contributors|July 14, 2016 1:30 pm EST

4.5 (2 ratings)

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“Succulent, juicy artichokes are enhanced by this zesty marinade. The meat and tips of the artichoke are moist and tender. Getting to the heart was like discovering a treasure of tastes. Just a few ingredients are needed for this fabulous recipe: fresh artichokes, fresh parsley, lemons, garlic, olive oil, and balsamic vinegar. ”- Nettie of More Or Less Cooking food blogFind her original recipe here!

Servings

4

Ingredients

3 medium-sized artichokes (stems attached), trimmed, peeled, quartered and choke removed
zest of 1 lemon
2 large lemons, 1 halved and juiced, 1 quartered
1 tablespoon balsamic vinegar
1/2 cup extra-virgin olive oil
2 garlic cloves
1/2 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper, plus more to taste
1/2 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped
coarse or flaked sea salt to taste, for finishing

Directions

Set a collapsible steamer in a large pot and fill the pot with enough water to just skim the bottom of the steamer.
Bring water to a boil. Place artichokes in the steamer, cover the pot, and steam over medium-high heat until the leaves release easily when pulled and the hearts are tender when pierced with a paring knife; about 15 to 20 minutes.
Meanwhile, in a large bowl, whisk together lemon zest, lemon juice, balsamic vinegar, olive oil, garlic, fine sea salt, ⅛ teaspoon pepper and three-quarters of the parsley.
Add the steamed artichokes to the lemon marinade and toss to distribute evenly. Let stand until the marinade has infused the artichokes, at least 30 minutes or up to 3 hours. Alternatively, cover the bowl and refrigerate overnight.
About 10 to 15 minutes before you plan to cook, heat a grill to medium-high heat.
Use tongs to transfer artichokes, cut side down, to the grill; keep the bowl of marinade next to the grill. Cook artichokes until golden grill marks appear, 5 minutes, then flip them.
On the grill, place lemon quarters flesh side down. Cook artichokes and lemons until they are lightly charred and the artichokes are completely tender, 3 to 5 minutes. Transfer lemons to a serving platter. Return the artichokes to the bowl of marinade and toss to coat evenly. Arrange artichokes on the serving platter, and sprinkle with the remaining parsley, coarse sea salt and additional pepper. Serve immediately.
On buying artichokes: Look for artichokes heavy for their size, with tightly closed leaves. Rub leaves to determine freshness—they will squeak if they’re fresh, and the small outer leaves around the base will snap.