A Singular Thistle

Nothing says Spring like scrumptious, meaty artichokes-and grilled ones at that.

If you're lucky enough to get your hands on some this Spring and would like to try our favorite grilled version, here's the method (I can't really bring myself to call it a recipe):

Use your favorite method to trim and cook the chokes. I normally steam ours but this time I used this *simmer in a flavorful liquid* method and it was mighty tasty. Once they're cooked and cool enough to handle, cut them in half and scoop out the purple thistle and choke parts. Marinate for at least 30 minutes in chopped shallots, balsamic vinegar, olive oil, salt, and pepper. Throw them on the grill to heat through and caramelize a bit and serve with garlic aioli (I cheat by mixing store-bought mayo with minced garlic and a bit of lemon juice). Mmmmm......