This fingerlicious spring recipe was served at a private dinner party along with fresh in-shell Hood Canal Spot Shrimp and sun-dried tomato rosemary garlic bread, accompanied by our 2009 Melon de Bourgogne.
4 large artichokes
1 small lemon, cut in half
1/2 C. extra virgin olive oil
1/4 C. Perennial Vintners Verjus
1 small shallot, chopped
1 T. kosher salt
1/2 t. fresh ground black pepper
Blend together oil, verjus, shallot, salt and pepper until smooth.
Pull lower tough leaves off the artichokes. Cut the stem, top 1", and tip of remaining leaves. Cut in half. Rub all cut surfaces with cut lemon.
Place in vegetable steaming tray and cook over medium boiling water 20-30 minutes or until tender.
Remove and cool part way. Pull out the thin inner purple leaves and scoop out the choke.
Pour the vinaigrette over the artichoke halves in a large non-reactive bowl and turn until saturated.
Using tongs, drain excess dressing off each half and put on preheated grill over medium heat. Grill covered 15 minutes or until a little charred and warmed through.
Serve with reserved vinaigrette.