Grilled Artichokes with Lemon-Mint Dipping Sauce

Ingredients:

4 medium artichokes (about 225g apiece)
60ml freshly-squeezed lemon juice
2 tsp Dijon mustard
180ml extra virgin olive oil
2 tbsp fresh mint leaves, finely chopped
salt and freshly-ground black pepper to taste

Method:

Prepare the artichokes by cutting-off the stems and the top 1 cm from each one (these can be reserved to make stock if desired). Using a pair of scissors trim and discard the pointed tips from any leaves. In a large pan bring about 2.5 l of water to the boil. Add your artichokes and cover with a lid. Cook for about 20 minutes, until the bases of the artichokes are tender when pierced with a knife. Drain and leave to stand (upside down) on a large plate.

When the artichokes are cool enough to handle quarter lengthways then scrape out any fuzzy 'chokes' from the middle and remove any pointed leaves at the heart of the artichoke. If desired, this preparation can be done four or five hours beforehand. Simply cover the prepared artichoke with clingfilm and refrigerate if not using immediately.

To create the dipping sauce mix together the lemon juice and mustard then season with salt and pepper to taste. Whisk in the olive oil and mint. Taste again and add more salt if needed. If the mixture is a little oily for your taste add a splash of white wine vinegar. Remember to whisk the sauce once more before using.

Finally, heat up your grill (or you can use a barbecue) and when hot place your prepared artichokes on the rack, making sure to brush them with oil, then slide under the grill. Grill for about 2 to 3 minutes on each site until the artichokes are lightly browned on each surface.

When done pour the dipping sauce into a bowl place this in the centre of a large plate and arrange the grilled artichokes around the rim of the plate. You can garnish with sprigs of mint and wedges of lemon or lime, if desired.