Grilled Artichokes with Garlic and Romano Cheese
4 large Organic artichokes
3 cloves minced garlic
Romano cheese
2 Tblsp Olive oil
Fresh lemon
Sea salt
To prep the artichoke:
With a vegetable peeler, trim off just a little of the outside stem. Trim the outer leaves. It’s easiest to do this with a pair of kitchen scissors. Cut off a little over half the hard outer leaves with the stem on, leaving just a little under half on the choke. Quarter the artichokes, leaving the stem intact. Place them in a large pot of boiling water- a gentle boil. Boil until tender( but not soft).
Careful not to overcook them or they will fall apart on the grill, you want them tender enough so a toothpick can be easily inserted. Drain in a colander and rinse with cool water to stop the cooking process. Once the artichokes are cool enough to handle, clean out the choke.
To clean the artichoke:With a small paring knife remove the fuzzy choke part and some of the inner prickly leaves. Now you are ready to put on the garlic and cheese and get them ready for the grill.
Tossed the artichokes in olive oil in a big bowl. You don't want to drench them, just give them a nice coating. Mix the chopped garlic and Romano cheese together, open the leaves and sprinkle cheese and garlic in each one. Sprinkle some sea salt over each one then grill until the cheese gets crusty and brown. You will need to turn them a few times while they cook. Drizzle with lemon once off the grill.
Great side dish and or appetizer.
