Artichokes with Lemon and Mint

[Guest guest]

Artichokes with Lemon and Mint

 

 

2 lemons, halved

8 large artichokes

 

Dressing:

 

2/3 cup extra-virgin olive oil

1/3 cup fresh lemon juice

8 teaspoons chopped fresh mint

 

 

1. Squeeze juice from lemon halves into a large bowl of water, then

add the lemons, too.

 

2. Cut 1/3 off top of each artichoke, then cut stem, leaving 5 cm

(2 " ). Snap off 2 rows of leaves; quarter each artichoke. Cut out the

choke in centre; place artichokes in lemon water.

 

3. Bring a pot of salted water to a boil. Drain artichokes and cook

for 12 minutes, or until crisp-tender. Transfer to a plate lined with

paper towels.

 

4. Preheat barbecue to moderately high.

 

5. To make dressing, whisk oil, lemon juice and mint in a bowl; season

with salt and pepper.

 

6. Brush artichokes with dressing. Grill for 8 minutes, or until

tender and lightly charred, turning occasionally.

 

7. Transfer to a platter and drizzle with remaining dressing. Serve

warm or at room temperature.

 

 

Serves 8.