If you’re not familiar with whole artichokes, at first glance they look like a daunting, thorny and green mess. How are you supposed to eat this leafy bulb thing, anyway? We’re accustomed to artichoke hearts. They’re easily recognizable in the canned food aisle floating in a jar with oil and herbs. We’re used to enjoying them in many of our favorite dips, in a plethora of Mediterranean dishes, or as a way to jazz up a salad among a few things. With the warmth of impending summer, it was time to pop them on the grill.
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