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Grilled Lemons, Baby Artichokes, and Eggplant
- 12 baby artichokes, stems trimmed, dark outer leaves removed
- 12 Japanese eggplants, halved lengthwise, or 2 medium-size eggplants cut crosswise into 1/2-inch rounds
- 4 lemons, halved
- Olive oil (for brushing)
Directions:View on Bon Appetit
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