May 10, 2010
On Friday, our artichokes were threatening to bloom, so I went out and harvested them. Depending on the size, I cut them in halves or quarters, then cooked them until tender in boiling water. When cooking artichokes, it’s a good idea to add lemon juice to the water to keep them from getting brown. Once they were tender, I drained them and threw them into a bowl with olive oil, lemon juice, garlic and salt. Then, they went onto the grill to give them some flavor. Not a long time- just long enough for them to get a smoky flavor and some grill marks.
We had company that evening, and there were several of us parked at the platter enjoying the artichokes with olive oil on our hands. Such a wonderfully yummy, messy finger food.