Serves: 4
Total Calories: 133
Cut off the stems of the artichokes so they can stand upright. Pull off the tough exterior leaves, exposing the tender, pale green leaves underneath. If the remaining leaves are thorny, snip off their ends with scissors. Submerge the artichokes in a large bowl of cold water mixed with the lemon juice for at least 5 minutes or up to 3 hours if necessary, use a weight to keep them submerged.
Tear off four sheets of heavy-duty aluminum foil, about 12 inches long each. Put 1/2 teaspoon of the minced garlic in the center of one of the sheets and place the base of an artichoke on top. Distribute a second 1/2 teaspoon of garlic evenly between the artichoke's leaves. Season with salt and drizzle 1 tablespoon of the olive oil on top. Pull up the corners of the foil around the artichoke, twist them together at the top to leave a little room for the expansion of steam, and seal any gaps. Repeat with the other artichokes.
Grill the artichokes over Indirect High heat until tender, 30 to 45 minutes. To test for doneness, insert a knife into the artichoke base it should slide in and out easily, without resistance. Allow the artichokes to cool slightly before unwrapping them. Serve warm, at room temperature, or chilled.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Roasted Artichokes recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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