"The Guy Cooks!"

The typical method of cooking artichokes is to boil or steam them. Personally, I prefer the latter. But, after steaming over medium to high heat until a knife passes easily through (about 45 minutes to an hour), I like to finish them on the grill. I take each finished artichoke and split it in half, top to bottom, and place the interior side face down on the grill. This imparts a nice, smoky dryness to the leaves, plus an inviting aroma. Cooking time varies by size of artichoke and heat level of the fire – only a few minutes - so you’ll need to keep a close eye and pull them off as soon as the leaf edges show some brownness. Lots of fun!