Grilled Artichokes With Olive Oil, Lemon & Mint

Squeeze juice from halved lemons into large bowl filled with cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off outer 2 rows of leaves. Using small knife, cut our choke and prickly small leaves. Place artichoke in lemon water. Repeat with remaining artichokes.

Bring large pot of salted water to boil. Drain artichokes from lemon water, add to pot and boil until crisp-tender, about 15 minutes. Drain. Transfer artichokes to rack & cool. (Can be prepared 1 day ahead. Cover & refrigerate).

Prepare barbecue grill to medium high heat. Whisk oil, 1/3 cup lemon juice, and mint in small bowl. Season dressing to taste with salt & pepper. Brush artichokes with dressing. Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes. Transfer artichokes to platter. Drizzle with some of the remaining dressing. Serve warm or at room temperature.