This is a really easy recipe that produces delicious results. You will need to use baby artichokes, which are just small but fully grown versions of the vegetable. Trim the artichokes by cutting off the bottom of the stems and the pointy tops of the artichoke. Then pull off the outer leaves. Coat the artichokes in olive oil and put on a hot grill. Grill until they are tender but not charred (grill time will vary widely depending on how hot your grill is). You can also put them on a cookie sheet and put them under the oven broiler. As soon as they are cooked squeeze fresh lemon juice on them and sprinkle with sea salt and enjoy!

I served these with grilled polenta. Basically it is just the polenta recipe that I posted earlier on the blog but I made this one without adding the parmesan cheese and cooked it longer, until it had the consistancy of damp sand (I know, not the most appetizing description, but its accurate!) After the polenta had cooked, pour it onto a dinner plate and spread it around to cover most of the plate and to make a pretty even thickness throughout, mine was about 1/4 to 1/2 inch thick. Then put the plate in the freezer for about 10 minutes to allow the polenta to get solid. After the polenta can be easily picked up by your hands, remove it from the freezer and cut into pieces, I cut the entire round into fourths, like a pizza. These go directly onto the grill and cook until they are crispy and brown on the outside. They can actually cook for a long time without losing their creamy inside, but be sure to get a nice crisp outside for the best texture.