Grilled Baby Artichokes with Caper Vinaigrette

This is an excellent side dish that would go excellently with some nice steaks thrown on the 'que next to them.   Most of the work is in the prep.


Grilled Baby Artichokes with Caper Vinaigrette
12 baby artichokes
for the vinaigrette:
2 lemons
2 TBS Dijon Mustard
2 TBS Capers
salt
pepper

Pre-heat your grill to med-high heat.

Prepping the artichokes: Snap off the outer leaves at the base.  Keep snapping off leaves until the inner ones are green on the top and fade to yellow towards the bottom.  Cut off the top 1/3 of the chokes, making sure you get rid of all the purple. Cut off the stems.  Slice the chokes in half.  Rub all cuts with half of one of the lemons right away to avoid discoloration.  Boil the chokes in well-salted water for 10 minutes.  After 10 minutes, pull the chokes out of the water immediately, and put into a cold water bath to stop the cooking.

Lightly spray the chokes with cooking spray.  Place on the grill, cut side down and grill for 5 mins, flip, and grill another 4-5. 

Combine the vinaigrette ingredients and whisk.  Toss the grilled chokes with the vinaigrette.  Tastes great right away, and better an hour or two later.

About 20 calories per half choke.

Eric's Dinner: I made him burgers on the grill.  On sliced white bread.  With Cheddar. And nothing else.