Here we drizzled beautiful artichokes with olive oil, seasoned them with salt, and wrapped them in foil. We grilled these foil-packed artichokes until the outside was charred and they were tender on the inside. The aroma of the grilling permeated the flesh, and they had a wonderful nutty flavor to them. For our first preparation, we pressed the entire artichoke through a tamis to produce a charred artichoke puree.
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