RECIPE INGREDIENTS2 large artichokes
1/4 cup vegetable oil
1 large tomato, cored and diced large
1/2 cup pitted brine-cured black olives
1/4 cup roughly chopped fresh parsley
1 teaspoon minced garlic
1 teaspoon red pepper flakes
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice (about 1 lemon)
Four 8-ounce swordfish steaks, about 1 1/2 inches thick
DIRECTIONS
Cut off the top third of each artichoke, snip off the sharp tips from the remaining leaves, and trim the bottom slightly so that it is even.
In a small stockpot, bring 3 quarts of lightly salted water to a boil. Add the artichokes and boil for about 20 minutes, or until the outer leaves pull away easily with a sharp tug. Drain the artichokes, immediately plunge them into ice and water to stop the cooking process, and then drain again.
Cut the artichokes in half lengthwise, brush them lightly with 2 tablespoons of the vegetable oil, and sprinkle with salt and pepper to taste. Place the artichokes on the grill over a medium-hot fire, cut side down, and cook them for about 10 minutes, or until the cut sides are well browned. Remove the artichokes and cut each half in half.
In a medium bowl, combine the artichokes, tomato, olives, parsley, garlic, red pepper flakes, olive oil, and lemon juice and mix well. Set aside.
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