Pinned by Mary Barnett

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Grilled artichoke heart - Trim and quarter artichokes and slowly boil them until tender. Let them cool completely down, then pull out the choke and prickly leaves. Place the quartered artichokes in a bowl, drizzle olive oil all over, place grated romano cheese between the leaves along with salt, pepper, finely chopped garlic and fresh parsley. Place them on a hot grill turning them over until the cheese gets crusty and garlic cooks, it just takes a few minutes.Mary Barnett

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