The Best Artichokes

The best artichokes ever? Saying a lot isn't it? But, I had them last night.

Yes, mother nature had something to do with it. Large, globe shape. Tight, firm leaves. Heavy in my hand, really just beautiful. Mr. Smoothy had brought them home from the local, and they sat overnight in the refrigerator drawer waiting. Calling to me.

Mr. Smoothy suggested a simple baked potato for dinner. But a craving set in. Besides, those picture-perfect globes would not be quite so bruise-free after another night in my veggie drawer.

A 45 minute steam bath followed by a grilling on the outside produced an artichoke that was sublime. Perfectly tender leaves and heart, smoky taste from the grill, bathed in olive oil and coarse sea salt, sprinkled with chopped parsley. Rifling through the close-to-bare refrigerator produced a dipping sauce with enough gusto to hold it's own combined with the grilled chokes.

And what's that little number in the other bowl you ask? It's a chickpea/sundried tomato/mozzarella salad and you already know how to make that.

Grilled Artichokes

2 large globe artichokes

lemon

olive oil

coarse sea salt

Trim artichokes: Cut stem end, pull off tough bottom leaves, trim bottom with knife. Cut top 1/5 of artichoke off. With scissors, trim each remaining leaf. Rub with lemon.

In steamer set over water, steam artichokes, stem end down til middle leaves are softened, move easily and can be pulled from choke. Be sure artichoke bottom (or heart) is also tender. Remove from heat, let cool until you can handle, then slice in half vertically.

Preheat grill, or grill pan, which is what I used. Rub artichokes with your best olive oil, being sure to get inbetween the leaves as well. Salt. Grill, outsides only. since the artichokes have already been cooked, you are looking for additional taste only, so grill until desired. Sprinkle with parley. Serve with sauce.

Empty Refrigerator Artichoke Dipping Sauce Olives, pitted, coarsely chopped (any color, I had both green and black; Nicoise and Kalamata)

salted capers, rinsed, coarsely chopped

thyme, parsley

minced garlic

lemon juice

mayonnaise

Using the amount you favor, I prefer a chunky almost dip-like condiment, mix ingredients together and try to let it sit for a hour or so to blend before using.