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Grilled baby artichokes are always a winner at our house. Baby artichokes actually are not immature in the sense of baby carrots or miniature pattypan squash; they are fully grown versions of regular artichokes, but are no more than 1 to 2 inches in diameter. Although they still need to be trimmed, true baby artichokes have barely developed chokes, which can be eaten, and a greater proportion of edible light green leaves.

Check out Linda's great Artichoke Recipes.

Also learn about the History and Legends of Artichokes how to Purchase, Store, Prepare, Cook, and eat Artichokes.

Lemon Vinaigrette (see recipe below)
12 baby artichokes
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste

Prepare the Lemon Vinaigrette and set aside until ready to use.

Cut off the top third of each artichoke, snip the sharp tips from the remaining leaves, and trim the bottom slightly so that it's even all the way around.

In a large saucepan, bring 1 1/2 quarts of water to a boil. Add prepared artichokes and cook approximately  7 to 10 minutes or until you can easily pierce them with a fork but they still offer some resistance. Drain and immediately immerse in cold water to stop the cooking. Cut the artichoke in half lengthwise, sprinkle them with olive oil, and salt and pepper to taste.

Prepare barbecue grill. Cover barbecue with lid, open any vents, and grill them over a medium-hot fire, cut side down for about 5 minutes, or until the cut sides are well browned.

Pour the Lemon Vinaigrette over grilled artichokes and toss. This can be served right away, but it is much better if allowed to sit for an hour for the flavors to mingle. It will keep, covered and refrigerated, for about 3 days. .

Makes 4 servings.
 

Lemon Vinaigrette:
1/4 cup fresh lemon juice (about 1 lemon)
1 tablespoon Dijon mustard
1/2 cup olive oil
2 tablespoons chopped pitted black olives
Freshly ground black pepper to taste

In a small bowl, combine lemon juice, Dijon mustard, olive oil, olives, and pepper; whisk together well.