Grilled Artichokes

Ingredients

• 1 tablespoon chopped fresh herbs such as rosemary, oregano, thyme
• 1/3 cup extra virgin olive oil
• 2 cloves garlic, cut in half
• 1 bay leaf
• 1 lemon, cut into wedges
• 2 to 4 large globe artichokes
• Salt

Directions

1. Put the chopped fresh herbs in a small bowl, leaving out the bay leaf, and pour the olive oil over them. Warm the mixture in the microwave on high for 30 seconds, or heat the oil and herbs on the stovetop just until warm. Set it aside so the herbs can infuse the oil while you get the artichokes ready. Pour an inch of water into a large pot. Add the halved garlic cloves and the bay leaf, then set a steamer rack inside the pot.
2. Set the lemon wedges nearby before you start trimming. For a cleaner-looking artichoke, snip off the sharp leaf tips with scissors. As you work, swipe lemon juice over the freshly cut surfaces so they do not brown.
3. With a vegetable peeler, remove the tough outside layer from the stems. Cut the stems so they extend 2 inches from the base of each artichoke. Slice away and discard the top 1/2 inch of each artichoke, then cut the artichokes in half.
4. Using a sturdy metal spoon, scrape out the fuzzy choke along with the small tender leaves in the center. Coat the inside and any exposed cut surfaces with lemon juice.
5. Bring the water in the steamer pot to a boil over high heat. Once it is boiling, lower the heat to medium high and arrange the artichoke halves on the rack with the cut sides facing down.
6. Cover the pot and steam for 20 minutes, adjusting slightly for the size of your artichokes, until the outer leaves come away easily and a knife slips into the heart without much resistance.
7. The artichokes do not need to be quite as tender as fully steamed artichokes, since they will finish cooking on the grill.
8. Set up your grill for direct, high heat. Brush the artichokes all over with the herb-infused oil, then season them all over with salt.
9. Put the artichoke halves on the grill with the cut sides down. Cover the grill and cook for 5 to 10 minutes, until the cut surfaces have clear grill marks.
10. Finish by adding more lemon juice to the cut sides. Serve them on their own, or with mayonnaise, remoulade, or aioli.