Grilled artichokes

8 marinated artichoke hearts

4 bamboo skewers

Zest of one lemon

1 teaspoon capers, finely chopped

Extra virgin olive oil for drizzle

Take artichokes out of the oil. Drain and rinse. Let them air dry in fridge or wipe them dry with paper towel. Cut stems off and cut the heart in half. Place three to four hearts on a skewer. Heat on the grill until slightly charred; turn sparingly.

Combine the lemon zest and chopped capers. Use the mix to season the artichokes and then drizzle with olive oil.

Serves 2.

From Chef Louie Alexakis