Grilled Artichokes with Basil Dip

To prepare artichokes: Using fingers, pull off tough outer leaves just above stem. Trim and peel stem; pare off tough outer part with knife. Using scissors, snip off thorny tips of individual leaves. To trim top, place artichoke on cutting board and use large knife to cut off cluster of small leaves at tip.

Cook artichokes in large pot of boiling water until knife inserted in base just above stem still meets some resistance, about 15 minutes. (Do not worry about the artichokes floating as they cook.) Using tongs, transfer artichokes to colander, stem up, and drain well. When artichokes are cool enough to handle, using large, sharp knife, cut each artichoke in half lengthwise. Using a teaspoon, scoop out the fluffy choke, leaving a teardrop-shaped cavity in the center of the artichoke.

Place tarragon, lemon juice, salt and pepper in a 1-gallon resealable plastic bag. Add oil and shake the bag gently to blend. Pack the artichokes into bag. Seal bag and gently massage artichokes to coat them with marinade. Place bag on a plate. Refrigerate 24 hours, turning bag 3 to 4 times.

Heat gas or charcoal grill—or ridged cast-iron griddle or skillet—until very hot. Using tongs, arrange artichokes, cut side down, on hot surface. Cook until grill marks appear, about 2 minutes. Turn and cook until grill marks appear on other side, about 2 minutes. Transfer to four serving plates.

Serve with lemon wedges and Basil Dip. If desired, garnish dip with strips of roasted red pepper. Grilled artichokes can be kept, covered, at room temperature, up to 4 hours before serving.

Basil Dip

Makes 1/2 cup30 minutes or fewer

1/2 cup prepared tofu “mayonnaise”

10 large basil leaves, coarsely chopped

1 tsp. fresh lemon juice

1/4 tsp. salt

Freshly ground black pepper

Combine all ingredients in food processor. Process until dip is smooth, stopping to scrape down sides of bowl, 2 to 3 minutes. Dip will keep 2 to 3 days, tightly covered, in the refrigerator.