Grilled artichokes…

A little smoky char and a lot of garlic will elevate a your average steamed spring artichoke to a whole new level of deliciousness.

I have always loved the delectable artichokes at the Palm Beach Grill. I love walking by their open kitchen and seeing the giant bowls of steamed artichokes, bathing in a tasty marinade. When an order comes up the cooks grab a marinated choke with a pair of tongs, throws it on the grill and the flames fly… true culinary drama!

Here is what I think is in that marinade:

INGREDIENTS

2 large artichokes

Juice of 1 large lemon

4 garlic cloves, chopped

3/4 cup olive oil

1 teaspoon salt {and 1 tablespoon more for the water}

1/2 teaspoon pepper

Chili flakes to taste

And here is how I made it the other night and, I must say, I felt transported back to the Sunshine State.

PREPARATION

Put a large pan of water on the stove and set it on high to bring it to a boil. Salt the water to taste {I put in about a tablespoon}.

Cut the artichokes in half lengthwise.

Cut out the fuzzy choke by running a knife between the choke and the heart

And then use a small spoon to scoop out the little hairs, rinse it under water to get out any remaining hairs, but it is okay if there are a few left.

Brush the cut edge with a little lemon juice to keep them from browning if you cannot boil them right away. Put the artichokes in the boiling water and cook for 15 – 20 minutes until tender and the leaves are loose.

Mix the remaining lemon juice, garlic, olive oil, salt, pepper and chili flakes together in a large bowl.

When they have finished cooking drain the artichokes and place them in the bowl and gently shake them around a little.

Brush the cut edge with the mixture, spooning some of the blend and garlic into the cavity. Place the chokes on a hot grill {in a grill basket if you have one} cut side up.

When the outer leaves are charred use tongs to turn the artichokes over.

Grill the other side until slightly charred and then place them back in the bowl to serve.I served mine with a lemon wedge and a dollop of Best Foods {Hellmans} mayo along side