by Rhett Morris | Photography by Diana Matthews
3 cloves garlic
3 tablespoons olive oil
Salt and pepper to taste
Zest lemon, and put in a small bowl. Cut lemon in half lengthwise and juice into the bowl. Save lemon. Chop garlic very finely, and add to bowl. Add olive oil and stir together. Cut artichokes in half and rub the inside with leftover lemon. Take spoon and scoop out the middle of artichoke, removing the hairy center. Then rub the artichoke with the mixture in bowl, making sure to get it into the small cracks of the artichoke. Heat grill to high. Place artichokes on grill, and keep turning them every 3 minutes, until artichoke is soft in center. Serve warm.
Morris, owner of Rhett’s Restaurant, Personal Chef & Catering, is an award-winning chef, specializing in Southern gourmet fare with fresh ingredients. He can be reached at 910-695-3663 or firstname.lastname@example.org.