Tuscan Grilled Artichokes

4 quarts salted water
two large, fresh artichokes
juice and zest of one lemon
3 TBS Picual olive oil
1 TBS Tony's Tuscan Grill Seasoning
1 tsp minced garlic (optional)

Combine water with 1 TBS kosher salt and bring to a boil.

Allow at least one half artichoke per person. Prepare artichokes for cooking – remove leaf tips if desired, split artichokes into halves or quarter and remove the choke by cutting the thistles off at the base of the heart and popping out. Rinse to remove any stray thistles.

Place in boiling salted water with the juice of one lemon, cover and reduce to a simmer, cooking until just tender, about 20-30 minutes (depends on the artichokes). Drain artichokes and set aside, can be done in advance and brought back to room temperature before proceeding.

Preheat a medium high direct grill. Combine lemon zest with olive oil, Tony's Tuscan Grill Seasoning and garlic, if using. Brush on the insides of the artichoke halves and quarters and grill to mark and heat through. Serve immediately as an appetizer or side dish.

Great served as is, with melted butter and fresh lemon juice, or drizzled with a sweet and syrupy Balsamico di Modena.
– Michaelangelo (chef mick) Rosacci, www.TonysMarket.com