This isn't a true recipe, per se, but more of an outline for making these wonderful treats. For a more refined presentation, cut off the tops of the artichokes and remove any thorny tips, but it's certainly faster just to leave the artichokes whole. Ingredients
- 2 cups olive oil
- 1 bunch fresh mint, chopped
- 3 cloves fresh garlic, chopped
- Salt and freshly ground black pepper, to taste
- 12 artichokes
In a pitcher or large measuring cup with a spout, whisk together the olive oil, mint, garlic, and salt and pepper to taste.
Trim the stems from the artichokes (so that they can stand upright in the ashes), then carefully spread the leaves apart with your thumbs. Pour some of the mint-garlic oil between the leaves of each artichoke.
When the coals of the grill have burned down, set the artichokes directly in the ashes and give them a turn every once in awhile so that they cook evenly, adding more mint-garlic oil as they cook. The artichokes are ready when they are completely charred outside. To eat, discard the charred outer leaves to reveal the tender center.