Stuffed Squash Blossoms

1 dozen squash blossom flowers

6 oz. log of goat cheese

1 egg yolk

¼ cup grated parmesan cheese

3 tablespoons fresh chives

Salt and black pepper 

½ cup all purpose flour

½ a beer

Safflower oil, enough for a shallow fry

Blanch the squash blossoms in boiling salted water for 1 minute and move the blossoms to an ice bath and reserve. In a small bowl mix the room temperature goat cheese, egg yolk, parmesan, chives, salt, and pepper. Transfer the mixture to a zip lock bag and cut off a small corner of the bag to act as a piping bag. Move the blossoms to a towel to dry. Take each blossom and open the petals to create a pocket. Using the piping bag fill each blossom with about 2 tablespoons of the cheese mixture. Fold the petals over to seal in the cheese and set aside. Repeat until all the blossoms are filled.

Fill a cast iron pan with the oil to about an inch high. Heat the oil to 350 degrees F. Whisk together the flour, salt, pepper, and beer. Dip about 3 to 4 blossoms in the batter to lightly coat and move to the oil. Fry 3 to 4 blossoms at a time until golden brown and set on a paper towel. Fry all the blossoms, salt them and serve warm.

Grilled Artichokes

2 large artichokes

1 lemon, halved

1/3 cup olive oil

Sea salt

Freshly ground black pepper

Cut the spiky tops off the leaves of each artichoke. Steam the artichokes in a large streamer pot with the lemon halves for about 45 minutes or until tender. Remove the artichokes from the pot and cut in half lengthwise. Remove the choke (the fluffy spiky part where the steam meets the leaves) with a grapefruit spoon. Coat the flat side of each artichoke with the olive oil and generously salt and pepper. Grill on high for about five minutes. Add a squeeze of fresh lemon juice and serve as is or with you favorite dipping sauce.