While summer is still with us, take the time to try Baby Artichokes on the grill:
Grilled Baby Artichokes ~
Lemon Vinaigrette (see recipe below)
12 baby artichokes *
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
Prepare the Lemon Vinaigrette; set aside until ready to use.
Cut off the top third of each artichoke, snip the sharp tips from the remaining leaves, and trim the bottom slightly so that it’s even all the way around.
In a large saucepan, bring 1 1/2 quarts of water to a boil. Add prepared artichokes and cook approximately 7 to 10 minutes or until you can easily pierce them with a fork but they still offer some resistance. Drain and immediately immerse in cold water to stop the cooking.
Cut the artichoke in half lengthwise, sprinkle them with olive oil, and salt and pepper to taste.
Prepare barbecue grill. Cover barbecue with lid, open any vents, and grill them over a medium-hot fire, cut side down for about 5 minutes, or until the cut sides are well browned.
Pour the Lemon Vinaigrette over grilled artichokes and toss. This can be served right away, but it is much better if allowed to sit for an hour for the flavors to mingle. It will keep, covered and refrigerated, for about 3 days. .
Makes 4 servings.
1/4 cup fresh lemon juice (about 1 lemon)
1 tablespoon Dijon mustard
1/2 cup olive oil
2 tablespoons chopped pitted black olives
Freshly ground black pepper to taste
In a small bowl, combine lemon juice, Dijon mustard, olive oil, olives, and pepper; whisk together well.
* Recipe by Betty Rosbottom, author of Big Book of Backyard Cooking.