Grilled Artichokes with Roasted Vegetable Couscous

Kids often turn & run when presented with a big green spiny globe masquerading as food. I, on the other hand, jumped for joy. The pageantry involved in artichoke-eating was, & still is, a blast. My mom even has plates specially equipped with little sauce wells & a big artichoke-sized divot in the center. These unusual plates promised late summer nights gathered around our big pine dinner table scraping & scooping our way to the oh-so-scrumptious heart. Is there any more single perfect food than a fresh artichoke heart? If there is, I haven't found it.

Grilled Artichokes

1 medium artichoke, trimmed

1 - 2 c. water

1/2 lemon

1 tbsp. salt

3 cloves garlic

1/2 tbsp. olive oil

Throw the water, lemon half, garlic, & salt in a deep stock pot & bring up to a boil. Meanwhile, trim the top & bottom 1" or so off the artichoke & trim the points off of the leaves.

Once the water is bubbling, place a steamer basket in the bottom of the pot (watch your fingers!) and put the artichoke in top down. Cover and steam over low heat for 40 - 45 minutes or until the leaves can be plucked with ease.

Cool the artichoke for a few minutes then slice in half lengthwise. With a spoon (or grapefruit spoon if you have one) remove the choke. Drizzle each half with olive oil & sprinkle with salt & pepper. Warm a grill pan & sear the cut side.

Serve immediately with your favorite dipping sauces. I prefer a basil mayonnaise (1 tbsp. minced fresh basil + 4 tbsp. mayonnaise) & garlic-lemon butter (1 minced clove garlic + 1 tbsp. fresh lemon juice + 3 tbsp. unsalted butter).

Roasted Vegetable Couscous

1 c. couscous

1/4 c. toasted pine nuts

1 tbsp. olive oil

1 head garlic, halved

2 medium carrots, cut in 1" chunks

1 medium bulb fennel, cut in 1" chunks

1 red onion, cut in 1" chunks

1 tsp. greek oregano, minced

1/2 tsp. fresh thyme

1/2 c. grated parmesan

salt to taste

pepper to taste

Pre-heat the oven to 375F. Line an oven safe dish with foil & coat the veggies in olive oil. Roast for 30 - 45 minutes or until the veggies are golden & soft.

Meanwhile, cook the couscous according to package directions & toast the pine nuts in a sauté pan until fragrant (about 4 minutes). Toss the parmesan, oregano, thyme, & veggies with the couscous & serve.