Baby Artichokes - As many as you want - 4-6 per person is good
Garlic
Extra Virgin Olive Oil - EVOO
Romano Cheese

Lemon juice

Salt and pepper to taste

Remove outer leaves from the artichoke until the bottom half of the leaves are white. The outer leaves are really tough so don't be scared of taking to many off. Trim off top third of artichoke and apply some lemon juice the the cut edges so it doesn't brown. Trim off the stem. You'll need a good sharp knife for this.

Boil artichokes for about 15 minutes in about a quart (1 liter) of water (I can use the microwave for about 7 minutes) until they can be pieced with a fork with little resistance.

Drain, then add cold water to stop them from cooking. When cool enough to work with cut each in half and if there is any fuzzes (choke) you'll want to remove them with a spoon.

Pack in minced garlic then add EVOO, salt and pepper to taste

Place the artichokes face down onto a hot cast iron skillet. Smaller artichokes will cook faster then the bigger ones. cook 15 20 minutes until the cut side is golden brown.

My grill has a cover, if the grill you are using doesn't or you are on an open fire use a cast iron lid on top of the skillet. I never tried this recipe using a Dutch Oven but that should work too.

Plate, garnish with Romano Cheese and serve.

I have never eaten an artichoke, but this sounds pretty good Ron, and well worth trying out.
Cheers.

deano68 wrote on Aug 7^th, 2013 at 1:59pm:

I have never eaten an artichoke, but this sounds pretty good Ron, and well worth trying out. Cheers.

Same here.

Have seen people on TV preparing them and often wondered if they are really worth it

Derek wrote on Aug 7^th, 2013 at 6:45pm:

Have seen people on TV preparing them and often wondered if they are really worth it

Artichokes are amazing, once you try one there's no turning back. Even the big ones that take 90 minutes to cook are worth the time.