Grilled Artichokes With Basil Dip

Recipe Instructions To prepare artichokes: Using your fingers, pull off the tough outer leaves just above the stem. Trim and peel the stem; pare off the tough outer part with a knife. Using scissors, snip off the thorny tips of the individual leaves. To trim the top, place the artichoke on a cutting board and use a large knife to cut off the cluster of small leaves at the tip. Cook artichokes in large pot of boiling water until knife inserted into base just above stem still meets some resistance, about 15 minutes. (Do not worry about the artichokes floating as they cook.) Using tongs, transfer artichokes to colander, stem up, and drain well. When artichokes are cool enough to handle, using large, sharp knife, cut each artichoke in half lengthwise. Using a teaspoon, scoop out the fluffy choke, leaving a teardrop-shaped cavity in the center of the artichoke. Place tarragon, lemon juice, salt and pepper in a 1-gallon resealable plastic bag. Add oil and shake the bag gently to blend. Pack the artichokes into bag. Seal bag and gently massage artichokes to coat them with marinade. Place bag on a plate. Refrigerate 24 hours, turning bag 3 to 4 times. Heat gas or charcoal grill -- or ridged cast-iron griddle or skillet—until very hot. Using tongs, arrange artichokes, cut-side down, on hot surface. Cook until grill marks appear, about 2 minutes. Turn and cook until grill marks appear, about 2 minutes. Transfer to four serving plates. Serve with lemon wedges and Basil Dip. If desired, garnish dip with strips of roasted red pepper. Grilled artichokes can be kept, covered, at room temperature, up to 4 hours before serving. This recipe yields 4 servings. Per Serving: 122 Cal; 4g Prot; 7g Total Fat (1 Sat. Fat); 14g Carb.; 0mg Chol; 405mg Sod.; 7g Fiber.