Wednesday, December 15, 2010
The Artichokes were a few steps to get done working with 1 artichoke at a time, pull back outer leaves until they come off close to base discard do this with about 3-4 layers of leaves until exposed leaves are pale green at top and pale yellow at bottom. Cut about a half an inch off the top and trim the bottom into a bit of a cone shape, then halve artichoke lengthwise. Remove fuzzy center and any pointed inner leaves. Put in a bowl of lemon water to keep it from browning.
Once they are all trimmed boil in water with salt and lemon juice for about 20 minutes when fork tender remove with a slotted spoon and soak in ice water until ready to grill. This can be made a day ahead if you like.
1/2 cup extra-virgin olive oil
1 tsp of anchovy paste (or about 4 anchovy chopped up)
2 1/2 tablespoons drained capers, rinsed and finely chopped
1 tablespoon rice vinegar
Warm sauce in a small pan then set aside until ready to serve.