Grilled Artichokes with Mint Salsa Verde

Ingredients:

• 1 kg small artichokes (14 - 18 pcs.)
• 1 lemon, cut in half + 3 tbsp lemon juice
• 2 cups fresh mint, chopped
• 1 cup fresh parsley, chopped
• 1 small Fresno pepper, seeded and finely chopped
• 1 tbsp capers, drained and chopped
• 2 anchovy fillets, canned in oil, chopped
• 1 small clove of garlic, finely chopped
• 1 teaspoon Dijon mustard
• 0.5 cups olive oil

Preparation:

1. Preheat grill to medium heat.
2. Fill a large bowl with cold water and squeeze the lemon halves into it. Remove the outer dark green leaves from the artichokes, leaving only the light green and yellow leaves. Trim 1 cm off the tops of each artichoke. Using a small knife, trim the stems and lightly peel around the base where the artichoke meets the stem. Cut the artichokes in half, rub them with the lemon halves, and place them in the lemon water.
3. Make salsa verdeIn a small bowl, combine the mint, parsley, chili pepper, capers, anchovies, garlic, and mustard. Add lemon juice and 6 tablespoons of olive oil to create a thick sauce with chunks of vegetables; season with salt to taste. Let sit at room temperature.
4. Drain the artichokes and pat them dry. In a large bowl, toss them with the remaining 2 tablespoons olive oil; season with salt to taste. Grill the artichokes, turning occasionally, until tender and crispy, 6-10 minutes, depending on their size. Toss with the salsa verde while they're still warm.