Page 58 - Indulgence

Grilled Artichokes with Olive Oil,

Lemon and Mint

I was first enamored with grilled artichokes while dining at the Hitching Post

restaurant in Buellton, California. We dined there before the hit movie Sideways
made it a tourist destination stop. Theirs are served with a Spicy Smoked Tomato
Mayonnaise (see page 53 of this cookbook), but I like this dressing even better. Fresh

artichokes are more time consuming than canned, but the flavor improvements are
dramatic. Matching red wines with artichokes is tricky, stay with the more flavorful

made from Zinfandel and Syrah grapes. Consider pairing with white wines made from
Chardonnay, Sauvignon Blanc or Pinot Grigio grapes.

1 lemon, halved
3 large fresh artichokes
1/2 cup extra-virgin olive oil

1/4 cup fresh lemon juice
1 1/2 tablespoons chopped fresh mint

Squeeze juice from halved lemon into large bowl filled with cold
water. Cut stem off first artichoke, leaving about 1 inch. Snap off
outer 2 rows of leaves. Cut off top 1/3 of artichoke. Quarter
artichoke lengthwise. Using a small knife, cut out choke and

prickly small leaves. Place artichoke in lemon water. Repeat with
remaining artichokes.

Bring large pot of salted water to boil. Drain artichokes, add to

pot, and boil until crisp-tender, about 15 minutes. Drain.

Transfer artichokes to rack and cool.

Prepare barbecue (medium-high heat). Whisk oil, lemon juice and
mint in small bowl. Season dressing to taste with salt and
pepper. Brush artichokes with dressing.

Grill until tender and lightly charred in spots, turning
occasionally, about 8 minutes. Transfer artichokes to platter.

Drizzle with some of the remaining dressing.

Serve warm or at room temperature.

Yield: Serves 6