Grilled artichokes

Decapitate the artichokes from thorns that are pretty politically unpalatable.

Do not remove the tough outer leaves.

Remove the stems.

Taking the artichokes for the Fund beat the ends (where there were thorns) on the edge of the table so that hatch slightly like blooming flowers.

Place them on the grill, bottom made of bass and toss with 1 good pinch of salt, a little minced garlic, if you like, chili, or alternatively a pinch of oregano and Mint (my favorite).

This for each artichoke.

The final touch: two tablespoons of olive oil each do penetrate the vile concoction into the poor, prepared artichoke will be immediately placed on coals and cook until the hard outer leaves are charred.

They were removed because they are from pan.

At this point you eat by browsing as usual, and at the end remains the tender bottom.