5 artichokes
2 fennel bulbs
5 Roma tomatoes
3 T. olive oil
3 cloves garlic
1 t. oregano
Trim stems and thorns from artichokes and steam for 20-30 minutes until slightly tender. Cool, then cut in half and remove inner thistles. Slice fennel into 8 wedges and cut tomatoes in half lengthwise. Crush garlic into olive oil. Brush all surfaces with olive oil and season with salt, pepper, and oregano. Grill over medium fire until tender and browned, turning frequently. Serve warm or at room temperature.
Serves: 6
Source: unknown
Prepared by: Margo for the August 2008 meeting.