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Artichokes are in season in the spring, primarily, but they also have a brief spurt in the autumn. We took advantage of this last night with an enormous grilled artichoke - chargrilled over a wood fire, with herbed butter for dipping. It was incredible. The smoky, woodsy taste permeated each leaf, and it made the work of stripping the meat off with your teeth that much more rewarding.

We found good instructions for grilling artichokes at Cooking for Engineers. Here's another recipe that calls for skewering them as they cook.

More about artichokes after the jump...