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Veggies: Grilled Artichokes in Herbed Butter

Source of Recipe

haverhillbeef.com


List of Ingredients

4 medium-large artichokes (about 4" diameter)
2 tablespoons lemon juice
1/4 cup butter melted (butter works better than margarine)
2 tablespoons olive oil
4 large garlic cloves crushed
1/3 cup finely snipped basil
2 teaspoons prepared mustard
1 teaspoon finely shredded lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper


Recipe

1. Trim stems from artichokes, cut off 1" from tops and trim off sharp leaf tips. Halve artichokes and remove chokes using a grapefruit spoon or small knife. Brush cut edges with some of the lemon juice and set aside.

2. Combine remaining ingredients in small bowl until well blended. Tear off 8 24"x18" pieces of heavy duty foil. Fold in half to make 12"x18" rectangles. Place one artichoke half on each rectangle, cut side up. Drizzle with butter sauce, dividing equally.

3. Bring up opposite foil edges and seal with double fold. Fold in remaining edges to completely enclose artichoke halves, leaving space for steam to build. Grill packets uncovered on medium heat for 30-40 minutes; until hearts are tender when pierced with a fork. These may be prepared a day ahead and refrigerated.

Serves 4.