Finocchio alla Griglia

• 4 small or 2 large fennel bulbs
• very good olive oil
• salt and pepper

Heat the ridged grill pan or barbecue to medium. Trim the outer layers of leaves and tops carefully off the fennel bulbs (do not discard these, but wrap and freeze, they can be used to good effect in fish broths and soups). Shave the base of the fennel with a potato peeler to clean it; you want the base to hold the leaves together, so do not cut. Divide the fennel bulbs into quarters longitudin