BeSimply…Summer Love Travel {Mind You+Food}

Directions

• Bring a large stock pot 3/4 filled with water and the 1/8 cup of salt to a boil. While the water heats, trim the artichokes. Cut off the stems, and save for future use or compost. Trim the top third off of the artichokes. Next, trim the tips of the remaining leaves.

• Slice the remaining 3/4 lemons into large wedges. Put the lemon wedges and artichokes into the boiling water. Place a cheese cloth or perforated screen over the artichokes to weigh them down. Boil for 20-30 minutes or until the heart is tender when pierced, an outer leaf pulls off easily and the meat is tender.

• Drain and allow to cool upside down in a colander until easy to handle. Cut artichokes in half and remove choke with a spoon.

• Combine olive oil, vinegar, and about 1/3 of the garlic in a glass dish large enough to marinate the artichokes. Add artichokes to the marinate, toss to coat, and allow to marinate 30 minutes to an hour.

• Heat an indoor or outdoor grill set up for direct heat. Remove artichokes from the marinade (reserving the marinade) and grill artichokes until lightly charred, about 5 minutes.

• Add remaining marinade to a sauce pan and heat over medium heat.  Add remaining 2/3 of garlic and cook until garlic is soft (about 3 minutes). Remove from heat. Whisk in butter chunks until completely melted.

• Add Himalayan salt, lemon juice, oregano, and black pepper, whisking to combine. Serve immediately with grill artichokes.