By Loukie Werle

Serving size: Serves 8
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Diabetic, Egg free, Gluten free, Heart friendly, Low Carb, Low cholesterol, Low fat, Low GI, Nut free, Vegetarian
Course: Entree, Side dish
Favourite flavours: Easy recipes

Artichokes with lemon and mint

From the Sept 2007 issue of Australian House and Garden magazine. Subscribe.

INGREDIENTS

2 lemons, halved
8 large artichokes

Dressing

2/3 cup (160ml) extra-virgin olive oil
1/3 cup (80ml) fresh lemon juice
2 tablespoons chopped fresh mint

METHOD

Squeeze juice from lemon halves into a large bowl of water, then add the lemons, too.

Cut 1/3 off top of each artichoke, then cut stem, leaving 5cm. Snap off 2 rows of leaves; quarter each artichoke. Cut out the choke in centre; place artichokes in lemon water. Bring a pot of salted water to a boil. Drain artichokes and cook for 12 minutes, or until crisp-tender. Transfer to a plate lined with paper towels.

Preheat barbecue to moderately high.

To make dressing, whisk oil, lemon juice and mint in a bowl; season with salt and pepper. Brush artichokes with dressing. Grill for 8 minutes, or until tender and lightly charred, turning occasionally. Transfer to a platter and drizzle with remaining dressing. Serve warm or at room temperature.