Categories: Vegetables

Ingredients

• 4-5 largew whole artichokes or 12-5 baby artichokes
• 2.3 cup extra virgin olive oil
• 1/3 cup thinly sliced green onions
• 2 Tbsp. dijon mustard
• 2 Tbsp. snipped fresh tarragon or 2 tsp. dried tarragon, crushed
• Seas salt or salt
• Black Pepper
• 2 lemons, each cut in 8-10 wedges

Directions

1. Wash large artichokes; trim stems, if desired, and remove loose outer leavesSnip off the sharp leaf tips. If using baby artihokes, remove outer leaves to reach pale green or yellow leavees on bottom half. Cut darker green from base of baby artichokes.

2. In a dutch oven bring a large amount of lightly salted water to boiling; add artichokes. Return to boiling; reduce heat. Simmer, covered, for 20-30 minutes for large artichokes or 10 minutes for baby artichokes or until a leaf pulls out easily.

3. Place artichokes in a large bowl of ice water to cool completely. Drain artichokes upside down on paper towels. Cut artichokes in half from top through stem; use a spoon to scoop out the fibrious cores, leaving the earts and leaves intact.

4. For Tarragon Drizzle, in a screw top jar comignie the 2/3 cup olive oil, vinegar, green onions, mustard, and tarragon. Cover and shake well. Season with salt and pepper.

5. Brush artichoke leaves with addional olive oil. For a charcoal grill, place artichokes, cut sides down, on the rack of an uncovererd grill directly over medium coals. Grill for 7 minutes; turn artichokesand grill for 5-7 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Place artichokes on grill rack over heat. Cover and grill as above.)

6. On a serving platter place grilled artichokes cut side up. Shake tarragon drizzle; pour over hte artichokes; pass remaining with platter. Serve with lemon wedges. Makes 8-10 servings.

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