Grill

I've grilled artichokes for years and then tossed them with a little olive oil and mint. Before I grill them, I boil them in aciduated water with white wine and lemon juice in order to bring a little more flavor in. But tonight, I decided to do this with baby artichokes and switch around my chimichurri sauce a bit and make it much heavier on the mint and quite a bit less of the cilantro. The result is a minty chimichurri that really brightens the artichokes. Baby artichokes are great to work with because they're much faster to prep and once you remove a few layers of leaves and get to lighter green leaves, you can cook and eat the entire artichoke. No messy choke. And no piles of leaves on your plate.

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