4 Servings, Prep times 30min, Cook time 15 min

2 large artichokes

2 Bay leaves

1 Lemons

1/2Tb Pink peppercorn

8Tb of soften butter

2Tb of Italian seasoning blend

2Tb of European Olive oil

4Tb of Aged Balsamic reduction

In a large pot, place the bay leaves, lemon cut in half and juiced, peppercorns, and

artichokes with enough water to steam the artichokes. Cook until just cooked. (you can

easily remove a petal) Approx. 30-45min. While the artichokes are steaming, make the

compound butter. Mix the soften butter with the Italian seasoning blend. Place in the

fridge until ready to use. Once the artichokes are steamed place them in an ice bath to

stop the cooking process. Light the BBQ. Once the artichokes are cool enough to

handle cut them in half and remove the inner petals. Brush the artichokes with the olive

oil and salt and pepper. Reserve remaining olive oil for finishing. Grill the artichokes on

high/med heat face down for 5-7 minutes, slightly charred. Add Tb of compound butter

in the center of the artichoke, reserve remaining butter for dipping. Drizzle the reserved

olive oil and balsamic over artichokes. Salt and pepper to taste. Enjoy!

Recipe by Chef Katie Prescott of 805 Coastal Kitchen served at the Savory Sunday

workshop.