Eat Your Hearts Out…Your Artichoke Hearts, that is…

Grilled Artichokes, with dijon dipping sauce

I always felt like artichokes are one of those trendy appetizers that I love to order at a great restaurant, but feel too intimidated to actually make them at home. After a few trial and errors, I think I have mastered the art of ‘the choke’ and now you can too!

what you need:
2 artichokes (I made 2 because i was only serving two of us, but buy based on number of guests)
2 lemons
a bowl of water
a large pot of boiling water
sea salt & pepper
extra virgin olive oil
a hot grill

How to:
cut the top and bottom off of the ‘chokes’ the leaves that are too short to have been cut should be snipped flat to match the rest of them
rub a wedge of lemon on cut leaves and place the artichokes in your bowl of acidulated water (water with a squeeze of lemon)
this keeps the ‘chokes’ from browning.
drop the ‘chokes’ into your boiling large pot
let them steam for 40-45 minutes
remove from pot and let sit for 10 minutes to cool

while they cool, spray your non stick cooking spray on grill, heat your grill on high

cut ‘the chokes’ in half, drizzle extra virgin olive oil across ‘the chokes’ and salt and pepper them. even some garlic powder is delicious!

Throw those ‘chokes’ on the grill for 10 minutes or until nice grill marks appear, flip and grill till marks appear

Option: to cut the fat you don’t have to make this part!
in a small bowl you can add 2 tablespoons of low fat mayo, dijon mustard, 1 tablespoon white cooking wine, 1 tablespoon black pepper, 1 teaspoon of paprika, half a teaspoon of red cayenne pepper, mix!

to serve: remove ‘the chokes’ off the grill. Now give them a generous squeeze of lemon, drizzle the dijon sauce across ‘the chokes’ and a saltin and a pepperin. Your good to go!