Grilled Garlic Artichokes

Globe artichokes, halved and grilled until the edges char and the hearts turn creamy, finished with garlic butter and a squeeze of lemon. If you've never grilled an artichoke, prepare to be converted - the smoky flavour transforms them completely. A fantastic side dish or a starter in its own right.

Ingredients

• 4 globe artichokes
• 2 lemons (1 for the prep water, 1 for serving)
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 30g butter, melted
• Flaky sea salt and freshly ground black pepper
• Fresh flat-leaf parsley, chopped, to serve

Method

1. Prepare the artichokes: cut off the top third and trim the stem. Pull off the tough outer leaves. Halve each artichoke lengthways and scoop out the fuzzy choke with a spoon. Drop immediately into a bowl of water with the juice of 1 lemon to prevent browning.
2. Bring a large pot of salted water to the boil. Blanch the artichoke halves for 10-12 minutes until just tender when pierced with a knife. Drain well and pat dry.
3. Mix the olive oil, garlic, salt, and pepper. Brush the blanched artichokes generously with the garlic oil.
4. Preheat your grill to medium-high heat. Place the artichokes cut-side down on the grill and cook for 4-5 minutes until nicely charred. Turn and grill for another 3-4 minutes.
5. Transfer to a platter. Drizzle with melted butter, squeeze over the remaining lemon, and scatter with parsley. Serve warm.

Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.