Grilled Artichoke Hearts
- ¼ cup olive oil
- 1 Tbs. salt; more for seasoning
- 6 sprigs fresh thyme
- 4 to 5 medium cloves garlic
- 1 medium lemon, thinly sliced, plus the juice of ½ lemon
- 16 small artichokes (or 8 large artichokes)
In a large nonreactive pot, combine 2 quarts cold water with the olive oil, garlic, thyme, salt, and lemon slices. Bring to a boil over high heat and then lower to a gentle simmer. To prepare the artichokes, peel away the darker outer leaves until you see the pale green-yellow of the tender inne...