Yield: 8 artichokes
Ingredients
- 8 whole artichokes
- ½ cup butter (125ml)
- 2 tablespoons chopped garlic (30ml)
- 2 lemons juiced
- Salt and pepper
Optional garnish:
- Shaved Parmesan
Directions
- Preheat barbeque to medium heat 350°F (175°C).
- Melt butter in a small saucepan, and add the garlic.
- Using scissors cut off the stem and spiky tips from the artichokes and discard.
- Using a spoon or melon baler, scoop out the hair and purple leaves of the chokes at the centre of the artichokes.
- Immediately drizzle the artichokes with lemon juice to prevent oxidization.
- Place the cleaned artichokes on a sheet of foil and now drizzle with the garlic butter. Reserve some of the butter for a dipping sauce.
- Wrap each artichoke in foil. Using a fork, poke all over so steam can escape.
- Place artichokes on the grill and cook, turning occasionally, until the leaves pull away easily from the heart (about 25-30 minutes).
- Remove from grill.
- Sprinkle with Parmesan and serve with reserved garlic butter.
- To eat, dip the leaves in the butter and work away to the yummy heart.