Prepare the artichoke hearts—Peel back artichoke leaves until leaves are light green and tender (removing about half the leaves). Trim one inch off the tops and trim bottom stem leaving about 1/2 inch. Cut Artichokes in half, removing the choke furry, the inedible center area (paring knife, spoon and melon baller all will do here). Once clean cut into quarters.
In a large skillet (not a pot), bring 3 cups of water to a boil. Place artichoke hearts into boiling water and boil for 8-10 minutes. Drain artichokes.
In same skillet, add 2 tablespoons for olive oil and heart until warm. Place artichokes hearts back in skillet. Season with salt and pepper. Grill, turning occasionally until brown (about 5-8 minutes). *Add more olive oil as desired/needed.
"They believed in us from the beginning and have helped us to become a growing operation and are key to our success. We get fair prices for our crops. They help us work through challenges and are our cheerleaders. It has been such an advantage to work with Coke Farm, they are like family to us."
