Steamed Artichokes with Red Pepper Basil Sauce

Steamed Artichokes with Red Pepper Basil Sauce

Ingredients:
1 cup drained jarred roasted red bell peppers or pimientos
5 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1/4 cup packed fresh basil leaves
1/4 teaspoon salt
6 medium globe artichokes

Directions:
1. Puree the roasted peppers, 2 tablespoons of the olive oil, the vinegar, basil and salt in a blender or food processor until smooth. Set aside.
2. Trim the artichokes by pulling off the outer leaves until you reach pale, thinner leaves. Slice off the top of each to the heart. Peel the stalk, cut the artichoke in half and scrape out the hairy choke, preferably with a serrated grapefruit spoon.
3. Set a vegetable steamer over 2 inches of simmering water. Steam the artichokes, covered, until tender, about 20 minutes.
4. Prepare a grill for high-heat direct cooking (or heat a grill pan over medium-high until smoking). Coat the artichokes with the remaining 3 tablespoons oil and grill cut side down until well marked, 4-5 minutes.
5. Spoon the sauce onto small plates and set the artichokes in the middle.

Make Ahead:
Make the sauce up to 2 days ahead and refrigerate; bring back to room temperature before serving. Grill the artichokes up to 4 hours ahead and keep at room temperature.

Tip:
To keep trimmed artichokes from browning, drop them into a bowl of water mixed with the juice of 1 lemon as you work.