Ingredients

4 large artichokes
3 lemons, halved
1 bay leaf
1 tablespoon whole black peppercorns
4 tablespoons whole sweet cream butter
2 ounces extra virgin olive oil
6 cloves garlic
1/2 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 ounces kosher salt

Preparation
In a small sauce pot, simmer the garlic with the olive oil and butter over low to medium heat until garlic turns golden brown and tender. Reserve the oil for grilling the artichokes. Trim the top 1/4 portion of the artichoke with a serrated knife and use kitchen shears to snip off the remaining spines left on the tip of the leaves. Fill a large pot with water and add the bay leaf, peppercorns, salt, lemons [squeeze the juice into the pot, and toss in the lemon halves as well] and bring to a boil. Add the artichokes and boil for about 30 minutes or until tender in the center of the hearts. Remove from the water and cut into half, season with salt and pepper, and coat the artichokes with the leftover oil from the garlic.

Place artichokes open side down on a hot grill and grill to give a nice char. In a food processor, puree the garlic. Then add the sour cream, Dijon, lemon juice, and season to taste with salt and pepper. Serve the artichokes just off the grill and the roasted garlic sauce on the side for dipping.

Signature Recipe courtesy of NoRTH at Kierland Commons