Ingredients

12 baby artichokes

Juice of one lemon

2 Tbsp. Koshser salt

 

extra virgin olive oil

juice of one  lemons

2 or 4 garlic cloves, smashed

Kosher salt & freshly ground black pepper to taste

Grated Parmigiano Reggiano

Directions

Trim artichoke stems, leaving stems as long as possible.  Break off about 3 rows of leaves leaving only pale green ones.  Cut off about ½" of the tips (again, leaving no dark green parts).  Cut artichokes in half lengthwise and scoop out the choke (only if they have developed pale purple spikes. This won't be necessary for the younger, smallest artichokes) Place artichokes in a bowl and toss with the juice of one lemon.

Bring 3 quarts of water to a boil and reduce heat to simmer.

Add the juice of two lemons, the salt and the artichokes to the water and simmer until just tender, about 5 to 6 minutes.  They should be firm to the bite. Remove artichokes with a slotted spoon to a plate.  Toss with the olive oil, lemon, garlic cloves, salt & pepper. Cover and allow to marinate refrigerated in a non-reactive container, for at least an hour or up to overnight before grilling.

To Serve:

Prepare a barbecue or stovetop grill pan (medium heat).  Grill the artichoke halves until nicely marked on the grill, being careful not to burn them.  Serve on a warm plate, drizzled with any of the remaining olive oil from the marinade. Sprinkle generously with the Reggiano.

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