1. Place about 1 1/2 quarts cold water in a bowl and squeeze the juice from the lemons into it; set the lemon quarters aside. 2. One at a time, cut off the stem of each artichoke, leaving only about 1 inch. 3. Snap off the bottom three rows of leaves, rubbing the cut surfaces frequently with the lemon quarters, and cut off the tip of the artichoke. 4. Halve the artichoke lengthwise and rub generously with the lemon quarters. 5. Using a grapefruit spoon, remove the hairy chokes from the center of the artichoke. 6. As you work, place the prepared artichokes in the lemon water. 7. Prepare the grill. 8. Drain the artichokes and dry with paper towels. 9. Place them cut side down on a work surface and flatten with yout hands. 10. Brush generously on both sides with oil. 11. Thread 3 artichoke halves each onto 8 soaked bamboo or metal skewers. 12. Grill 3 to 4 inches from the fire, turning once, for 4 minutes per side, or until thoroughly softened. 13. Sprinkle with salt and pepper to taste and serve warm or at room temperature. ---------------------------------------------------------------------------
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