Grilled Artichokes with creamy white wine vinaigrette

Tom and I love artichokes and this is a new twist but also allows us to cook on the grill all summer long!

1 T plus 1 t kosher salt
2 large lemons quartered
3 large artichokes (1 lb each)
1/3 cup extra virgin olive oil
1/2 t freshly ground black pepper
2 cloves garlic, minced
1 T chopped fresh rosemary leaves

Vinaigrette:
1/2 cup sour cream
1/4 cup extra virgin olive oil
2 T white wine vinegar
2 T honey
1/4 t kosher salt
1/4 t fresh ground black pepper

In an 8 quart saucepan, bring 8 cups of water to a boil over medium high heat. Juice the lemons into the water and add the squeezed lemon shells.  Using kitchen scissors, remove the thorns from the tips of the artichoke leaves. Cut off the tip of the stem. Using a vegetable peeler, peel the outer skin from the remaining stem.

Cut each artichoke into 8 wedges. Take a paring knife and remove the fuzzy choke making sure to get all of it out. Take a toothpick and stick it through the center to hold all the leaves in place. Place the artichokes into the boiling water and allow it to return to a boil.  Cover the pan and boil until they are tender, about 20 minutes.  Using tongs, remover the artichokes and arrange on a single layer on a baking sheet.

Have the grill preheated to medium high. Brush the grate with olive oil.  Drizzle both sides of the artichokes with olive oil and season with 1 t salt and 1/2 t pepper.  Sprinkle with chopped garlic and rosemary.  Grill, cut side down, until lightly charred, 5-6 minutes on each side.  Side aside and allow to cool slightly.  This can also be done on your stove in a grill pan if you have one or just a frying pan in a small amount of olive oil.

For the Vinaigrette:
In a medium bowl,  whisk together the sour cream, olive oil, vinegar, honey, salt and pepper until smooth.

Arrange the artichokes on a platter and serve the vinaigrette alongside as a dipping sauce.