Grilled Artichokes

My husband and I were able to enjoy a date night a few months back and decided to go out to dinner at Houston's Restaurant! Since date nights do not happen all too often around our household, we decided to take full advantage of dinner by ordering every course (appetizer, entree, dessert and even coffee). Although my first appetizer choice is almost always spinach and artichoke dip, I decided to take a different route this particular night because my husband will not even taste it (not even one bite)! I must admit that I typically view this as a positive thing because let's be honest, if he doesn't eat it then their will be more for me =)!

After looking over the menu, we decided to try out the grilled artichoke and all I can say is wow, what a delicious appetizer! It was so yummy and I couldn't believe that I was actually happy I did not order the dip. Fast forward a few months later and we decided to try out grilling artichokes in the comfort of our own home =). Here's the recipe we used: 

 Ingredients:

2 large artichokes

1 lemon, quartered

3/4 cup olive oil

4 garlic cloves, chopped

1 teaspoon salt

1/2 teaspoon ground black pepper

Directions:

Mix olive oil, garlic cloves, salt and pepper in an oven safe bowl. Cook in a 350 degree oven until garlic cloves are tender (about 20 minutes). Remove from oven and mash the tender garlic cloves in the olive oil mixture to create a garlic dip.

Trim the tops and ends of leaves from the artichokes, cut in half lengthwise and remove the fuzzy choke. Squeeze a bit of lemon on immediately to prevent browning. If preparing artichokes ahead of time, place them in a bowl of lemon water until ready to boil.

Bring a large pot of water to a boil. Meanwhile, preheat an outdoor or indoor grill for medium-high heat.

Add artichokes to boiling water, and cook for about 15 minutes or until tender. Drain well.

Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with remaining garlic dip.