Grilled Lemon-Balsamic Artichokes Recipe by Cara Mangini, "The Vegetable Butcher"

Savor the tangy and smoky flavors of Grilled Lemon-Balsamic Artichokes, a healthy and flavorful dish from Cara Mangini's 'The Vegetable Butcher', expertly prepared on the Arteflame Grill.

Cooked on the Arteflame Grill

Serves: 4

Ingredients:

• 3 medium artichokes, stems attached, trimmed, peeled, quartered, and choke removed
• Zest of 1 lemon
• 2 large lemons, 1 halved and juiced, 1 quartered
• 1 tablespoon balsamic vinegar
• ⅓ cup extra-virgin olive oil
• 2 garlic cloves, minced
• ½ teaspoon fine sea salt
• ⅛ teaspoon freshly ground black pepper, plus extra to taste
• ½ cup fresh flat-leaf parsley leaves, coarsely chopped
• Coarse or flaked sea salt, for finishing

Instructions:

1. Steam the Artichokes:

   • Set a steamer basket in a large pot with enough water to skim the bottom. Bring to a boil.
   • Steam the artichokes until tender, about 15-20 minutes, adding water as needed.

2. Prepare the Marinade:

   • In a large bowl, whisk together lemon zest, lemon juice, balsamic vinegar, olive oil, minced garlic, fine sea salt, and ⅛ teaspoon of pepper. Mix in three-quarters of the parsley.

3. Marinate the Artichokes:

   • Add the steamed artichokes to the lemon marinade. Toss well and let stand for at least 30 minutes or up to 3 hours.

4. Preheat the Grill:

   • Heat your Arteflame grill to medium-high heat about 10-15 minutes before cooking.

5. Grill the Artichokes and Lemons:

   • Transfer the artichokes, cut side down, to the grill using tongs.
   • Grill for 5 minutes, then flip and grill until they are golden and charred, about 3-5 more minutes.
   • Grill the lemon quarters flesh side down alongside the artichokes.

6. Serve:

   • Return the artichokes to the marinade bowl, toss to coat. Arrange on a platter with grilled lemons.
   • Sprinkle with remaining parsley, coarse salt, and additional pepper.
   • Serve immediately, enjoying the enhanced flavors from the Arteflame grill.