Grilled Artichokes

This weekend was definitely one for the books.

Like, every single one of the books.

I had the pleasure of hosting the incredibly talented Helene Dujardin in my home. She. is. so. much. fun. you. guys.

We drank wine, we cooked, we watched mystery shows on tv, we took pictures, we went out to dinner with friends, we sang songs, we stayed up too late 3 nights in a row.

No, we did NOT paint each others toenails, youuuu.

After dropping her off at the airport yesterday, I got home to find the sofa actually handing me fluffy pillows and a cozy blanket to curl up with. I obeyed. For 3 straight hours. And then 7 more.

That said, I was halfway-sorta-maybe-in-a-way able to muster up a quickie moolicky (?) recipe to share with you today.

Ze grilled artichokes!

Have you ever grilled ’em before? Aaron and I discovered this technique only a couple of summers ago and it was like a first kiss, you guys. Lightning bolts, rays of sunshine, my little ponies dancing through a psychedelic rainbow above our heads.

Do it.

Only, let’s pretend that I actually took a picture of the finished dipping sauce. And let’s also pretend I took a picture of a single artichoke leaf IN the dipping sauce.

I can’t be blamed. It was that 429-hour nap.

Grilled Artichokes:

What it took for 2:

* 1 artichoke
* 2 cloves garlic, minced
* 2 Tbs. butter
* juice from half a lemon
* pinch of coarse salt

Bring a large pot of salted water to a boil. Slice artichoke in half and immediately put it in the water. Boil 15 minutes.

Melt the butter and add the garlic, lemon juice and salt. Whisk, whisk. Try not to drink it.

Preheat grill to medium.

Grill the artichokes on both sides, 15 minutes total, while basting with a little of the butter sauce.

To eat, pull off each leaf and dip in remaining butter sauce.

Faint from bliss.