By Micki Brown
2 large artichokes
1 lime, quartered
½ cup extra virgin olive oil
4 cloves garlic, minced
1 tsp cumin
Sea salt and black pepper to taste
- Fill a large bowl with water and add the juice of 1 lime quarter. Trim the tops, and tips of artichoke leaves. Cut the artichokes in half lengthwise. Carefully remove the choke (thistle part) with a sharp knife. Rinse and place in the bowl of lime water to keep them from turning brown.
- Bring a large pot of water to a boil, add the artichokes and cook for about 15 minutes. Drain.
- In a bowl, combine the EEOV, juice of the remaining lime wedges, garlic, cumin, salt and pepper.
- Brush the artichokes with the marinade and then place on a preheated grill. Grill for 5-to 10 minutes, basting with marinade and turning them over 2 or 3 times. Serve immediately and use remaining marinade as a dip.