by Caroline Somers
Bruce loves artichokes. It’s probably his favorite food! I have never asked what he uses to season the water, but it makes them extra special. While, he’s never measured, it’s a little of this and a little of that. The day I made these, they were so spectacular with the long stems, I left the stems on for dramatic presentation. The stems were a little stringy and not really edible, but they sure looked pretty on the platter!
10 lemons, halved
2 tablespoons Herb de Provence
1 tablespoon lemongrass
1 tablespoon dill weed
1 tablespoon dill seed
1 tablespoon celery seed
Infusio Meyer Lemon Olive Oil (available at SuzanneSomers.com)
To Prepare Artichokes:
Remove the outer tough leaves of the artichokes. Trim off the tips of the pointy leaves. Trim the stems or leave stems long for presentation. Wash the artichoke, then rub with lemon all over to prevent browning.
Prepare a larger steamer over a pot of boiling water. Add the herbs and spices into the water. Arrange the artichokes in the steamer. Cover with tightly fitted lid. Depending upon size, steam for35-45 minutes or until a leaf pulls off easily and tastes tender.
To Grill Lemons:
Place the halved lemons onto a hot grill. Cook on all sides, turning until browned all over.
Slice the artichokes in half and remove the inner purple leaves and choke, being careful to keep the tender heart in tact. Arrange the halves onto a platter and place a grilled lemon into the cavity of each heart. Place additional lemons around the edge of the platter. Drizzle the artichokes with Infusio Meyer Lemon Oil and a generous sprinkle of sea salt. To eat, squeeze the grilled lemon over the heart and leaves, including the soft pulp. Peel off the leaves, eating the tender edges, and save the beautiful heart for last with a little extra salt and grilled lemon.