Pop open a can of artichoke hearts and where do they land? In a creamy-cheesy, baked party dip or tossed into a vinaigrette salad, most likely. But these tender, sweet centers are also great grilled, giving your usual corn-on-the-cob side dish some stiff competition as the star veggie of your backyard barbecue. Drizzle with lemon juice for zing, or try my chili-lime marinade for a burst of spicy-cool flavor.
Grilled Artichoke Hearts With Lemon & Olive Oil
- Drain canned artichoke hearts and let dry; place hearts on aluminum foil.
- Drizzle artichoke hearts with olive oil, lemon or lime juice (or chili-lime marinade). Sprinkle with black pepper.
- Place foil on barbecue and grill for about 10 minutes, turning over so each side reaches desired crispness.
(Note: Refrigerate grilled artichoke hearts for up to a week.)