I grew up eating artichokes, love artichokes. I can remember the first time I introduced them to my kids, they really didn't know what to think of them. Colton never really got into them, the other three loved them. The only 'argument' about artichokes at our dinner table was whether or not to eat them with butter or mayo. I grew up eating them with mayo, but many more people that I know prefer melted butter. (oh there was another argument about artichokes, "Do I get my own'?)

D Dennison-TSM

Over this past weekend I had an amazing artichoke experience at the new Bocca Mediterranean restaurant in Fort Collins. They are now open where the old McCoys used to be at the corner of Horsetooth and Shields.

I started my meal with a fire roasted artichoke and I thought wow this is good and we could do this... At least this is how I would do it:

HERE'S WHAT YOU'LL NEED:

2 Artichokes, olive oil, 4 garlic cloves, kosher salt (or whatever you have),1/2 cup balsamic vinegar

PUTTING IT ALL TOGETHER:

Clean the artichokes, making sure to get in between the leaves and cut the very tip of them to remove about a quarter inch of the pokey part of the leaves. Drizzle olive oil into the leaves and sprinkle with salt and throw 3 of the garlic cloves into the water. Now add them to a pot filled halfway with water and simmer them, covered for about 45 minutes or until the leaves pull away easily. While they are simmering start the reduction in a small saucepan. Let the vinegar and about a Tbs of olive oil with a crushed garlic clove simmer until it starts to thicken, about 15 minutes. When the artichokes are done, cut in half and char in a hot pan or on a grill pan.

Serve with the reduction drizzled over the top.