Grilled Artichokes

IT WAS summertime when I first visited Kythera, and everybody I met told me that I had missed the island’s famous grilled artichokes, a dish made only in early spring, when the artichokes are very tender. When I finally had the chance to try them, I couldn’t believe how exquisite they were. Frequently served as an appetizer at an outdoor Easter lunch, these are easy to make and can be eaten warm or at room temperature.