Grilled Baby Artichokes with Caper-Mint Sauce
Ingredients:
1/2 cup extra-virgin olive oil
6 flat anchovy fillets, drained, patted dry, and minced
2 1/2 tablespoons drained capers, rinsed and finely chopped
1/4 cup finely chopped mint
1 tablespoon white-wine vinegar
For artichokes:
1 tablespoon fresh lemon juice
12 baby artichokes (3 1/2 by 2 inches; see cook's note, below; 1/2 pound total)
2 tablespoons olive oil
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