Here we drizzled beautiful artichokes with olive oil, seasoned them with salt and wrapped them in foil. We grilled these foil packed artichokes until the outside was charred and they were tender on the inside. The aroma of the grilling permeated the flesh and they had a wonderful nutty flavor to them. For our first preparation we pressed the entire artichoke through a tammis to produce a charred artichoke puree.