Source: Tony Baker, Montrio Bistro, Monterey CA

Serves: 4

Ingredients

4 large cooked Ocean Mist Artichokes
(See Video: How to Cook Artichokes for a variety of cooking methods)
8 ounces pepper jack cheese, coarsely grated or diced
4 tablespoons of butter
2 1/2 cups white bread crumbs
1 bunch Green Onions sliced
salt and pepper to taste
4 tablespoons virgin olive oil

Directions

In a large sauté pan, melt the butter. Add the bread crumbs to the butter and lightly brown; remove from heat. Mix the cheese and Green Onions with the cooled bread crumbs, season to taste with salt and pepper.

Separate the petals of the cooked Artichokes and pack with generous amounts of the cheese mixture. Drizzle the Artichoke with olive oil. Wrap each Artichoke with foil and place directly on pre-heated grill. Turn frequently until outside petals are evenly charred and cheese is melted.