Comment on Recipe: Steven Raichlen’s Italian-inspired Grilled Artichokes

This recipe by grilling expert and cookbook author Steven Raichlen was inspired by his travels in Cagliari, Sardinia. It offers an exception to the general rule that it’s easier to grill water-rich vegetables than something like artichokes. Here, the grill’s high, dry heat brings out the natural sweetness of these edible flowers, offering crisp leaves and a smoky flavor enhanced by garlic oil, Raichlen says. The recipe is included in his newly revised “Beer-Can Chicken” cookbook, which landed on bookstore shelves in April. Grilled Artichokes Serves 8 INGREDIENTS 8 artichokes 1 lemon, cut in half 1½ to 2 cups extra virgin olive oil Coarse kosher or sea salt, freshly ground black pepper 4 cloves garlic, minced 3 tablespoons finely chopped flat-leaf parsley Related Articles Restaurants, Food and Drink | Recipe: Make Cola Barbecue Sauce for that Cola-Can Chicken Restaurants, Food and Drink | Recipe: How to make Steven Raichlen’s Cola-Can Chicken Restaurants, Food and Drink | Step up your outdoor grilling this summer: Beer can chicken is back Restaurants, Food and Drink | Recipe: Here’s how to slow roast vine-on tomatoes Restaurants, Food and Drink | It’s asparagus season and we couldn’t be happier DIRECTIONS Using a sharp knife, cut off and discard the top third of each artichoke.