• 2 globe artichokes, trimmed
• 3 smashed garlic cloves
  
• lime juice from 2 limes
  
• 2 Tbsp olive oil
  
• 2 tsp salt

1. Fill a Dutch oven or large pot with water.
2. Add garlic, lime juice, olive oil and salt. Stir and add artichokes. Bring to a boil.
3. Reduce heat, cover and simmer for about 35-45 minutes until the artichokes are tender.
4. Drain artichokes, stem-side-up, in a colander to room temperature.
5. Slice artichokes into quarters then remove the choke.

• mayonnaise
• Hatch Green Chile, roasted
• garlic, minced
• kosher salt

1. Mix mayonnaise (your favorite store-bought or homemade) with chopped hatch chiles, garlic, and salt to taste.
2. Chill until ready to serve.

1. Brush both sides of cooked artichoke quarters very lightly with olive oil.
2. Cook on a hot grill until charred on both sides. They are already cooked, so just looking to get a nice fast char.

1. Cut limes in half.
2. Brush cut side with olive oil.
3. Grill, cut-side-down until lightly charred.

• fresh edible flower confetti 
• fresh herbs 

Place Grilled Artichokes on a platter with a bowl of Hatch Chile Garlic Mayonnaise for dipping, and Grilled Limes for squeezing.