- 1 large artichoke (the less the pedals have bloomed, the better the artichoke)
- 1 tbsp minced garlic
- 2 tbsp olive oil
- 1/2 cup water
- salt and cracked pepper to taste
- 3 tbsp liquid aminos (this is key for a unique taste)
Cut the tips off the artichoke pedals (they have thorns) and cut just about the whole stem off. Also cut about 1/4 inch of the actual front pointy part off (exposing the middle). Put the water, olive oil, aminos, and seasonings into a pot that is big enough to have the artichoke in it and be covered. Heat stove top to medium heat and place the artichoke in. Cover and “steam” for 20 minutes, rotating the artichoke every once in awhile. When this is done, keep the juices in the pot and throw the artichoke on the grill for 10 minutes each side– you will see it browning. When it’s brown all around, remove from grill. Place on a plate and add the remainder of the liquid all around the artichoke and use for dipping. Perfect for an appetizer/something to pick at when guest’s are over!