Broiled Artichokes

• 8 whole artichokes
• 6 cups water
• 4 lemons, juice of
• 1/4 cup olive oil
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1/4 cup of packed fresh Italian parsley
• 1/2 cup packed fresh basil
• 6 sprigs fresh thyme
• 1/2 cup packed fresh oregano
• 1/2 orange, zest of
• 1 whole dried chili (as hot or mild as you prefer)
• 1 teaspoon whole black peppercorn
• 2 cups canola oil
• 1 cup extra virgin olive oil

1. In a 1 quart mason jar, place all herbs, zest, chili, and peppercorns. Pour 2 cups canola oil and 1 cup of extra virgin olive oil into a saucepan and heat to 200 degrees. Pour hot oils into the jar and cover with a kitchen towel. Let stand overnight.
2. Preheat oven to broil setting.
3. In a large, deep bowl, combine juice of 4 lemons with six cups of water. Set aside.
4. Cut top 1/4 off each artichoke and snap off the outer leaves until you reach pale, green, soft leaves. Using a spoon, remove the hairy choke from the center and discard.
5. Immediately plunge chokes into lemon water to avoid discoloration. Drain chokes and spin to dry.
6. Toss chokes in a second bowl with 1/4 cup olive oil, and season with salt and pepper. Lay chokes out on a sheet pan lined with foil and place on the lower rack of the oven. Broil for 5-6 minutes. Flip chokes and return to oven for 3 minutes.
7. Serve chokes as they are or marinate chokes in herb oil for up to 2 days.

artichokes, water, lemons, olive oil, kosher salt, fresh ground black pepper, parsley, fresh basil, thyme, oregano, orange, chili, black peppercorn, canola oil, extra virgin olive oil

Taken from www.food.com/recipe/broiled-artichokes-200992 (may not work)