salt and pepper to taste
Cut artichokes in half; scoop out fuzzy center with a spoon. Boil for 15 to 20 minutes. (Leaves should fall off easily when pulled with tongs.)
Drizzle olive oil, salt, and pepper on both sides. Grill for 10 minutes on each side. Serve with garlic aioli as dipping sauce.
Want more summer-friendly recipes? Make my lighter coleslaw!