BEST PREPERATION FOR ARTICHOKES
4 large California artichokes
Prepared savory dips
Rinse artichokes under cold running water. Cut off the stems at the base and remove the small bottom leaves, and then trim enough off the top in order to see the choke, (about 2 inches or so). In a saucepan large enough to hold the artichokes upright and close together, add a few inches of water with salt and lemon juice, to taste. Bring the water to a boil and off heat, carefully add the artichokes, standing upright. Bring again to a boil, reduce the heat and gently boil for 35 to 40 minutes, checking occasionally, and adding more water if needed. The artichokes are done when the bottom can easily be pierced with a fork. Remove the artichokes and turn upside down to drain; let cool. Refrigerate to chill thoroughly. Before serving, trim about 1 1/2 inches off the top of the artichoke. And don't forget to remove the thistle in order to expose the heart of the choke, which is edible. Serve with your choice of prepared dips - pesto, aioli, roasted red pepper dip, or just melted butter!
4 large California artichokes, cooked thoroughly and cooled
Olive oil, to baste
Salt and pepper, to taste
Follow the directions for the above recipe. Once cool, slice each artichoke in half lengthwise and with a spoon, scrape out the thistle (the fuzzy center and purple tipped petals). Brush the cut side with olive oil, season with salt and pepper, to taste.
Heat a grill. Place cut side down on the grill and grill until lightly browned and show grill marks, 5 to 7 minutes. With tongs, turn artichokes over and grill for a few minutes until lightly browned. Serve immediately hot or at room temperature, with your choice of dips. Make 8 servings.