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and sprinkle with 2 teaspoons chopped fresh dill or tarragon, if you like. Cut 2 lemons into 4 wedges each. Put the wedges directly on the grill grate over a medium fire with the cut sides up. Thickly brush 1 to 2 tablespoons barbecue sauce over the cut sides. Grill until the peels are nicely grill-marked and the lemons are beginning to soften, 2 to 4 minutes. Remove with tongs and cool slightly on the platter. Pass the lemon wedges for squeezing over the asparagus.

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THE GRILL

Gas:

Direct heat, medium (350°F)

Clean, oiled grate on lowest setting

Charcoal:

Direct heat, medium ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, medium ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 4 inches above the fire

INGREDIENTS (MAKES 8 SERVINGS)

2½ pounds thin asparagus (40 to 45 thin spears), trimmed (see Tip)

1 tablespoon olive oil

Oil for coating grill grate

4 ounces sliced prosciutto (about 8 paper-thin slices)

¼ teaspoon ground black pepper

1 tablespoon shredded or grated Parmesan cheese

DIRECTIONS

1. Heat the grill as directed.

2. Toss the asparagus with the olive oil on a rimmed baking sheet or in a zipper-lock bag until completely coated.

3. Brush the grill grate and coat it with oil. Put the asparagus on the grill, perpendicular to the bars of the grill grate. Grill until just tender but not limp, 4 to 5 minutes, rolling the asparagus once or twice with tongs.

4. Lay a slice of prosciutto horizontally on a work surface. Put 4 to 6 asparagus spears over the prosciutto near a short edge. Sprinkle the asparagus with some of the pepper. Tightly roll the prosciutto over the asparagus bundle on a slight diagonal, so that the prosciutto covers all but the tips of the spears. Sprinkle the tips with the Parmesan and serve.

Grilled Garlichokes

There are two basic methods for grilling artichokes. You can precook them in liquid and finish them on the grill, which gives you a good roasted surface and tender, meaty leaves but a watery, steamed flavor. Or you can cook them completely over a flame, which concentrates their flavor but leaves the leaves slightly tougher. This recipe uses the latter method. The artichokes will keep warm in their foil wrappers for up to 30 minutes after being removed from the grill.

TIMING

Prep: 15 minutes

Grill: About 45 minutes

GRILL TOOLS AND EQUIPMENT

• 4 squares heavy-duty aluminum foil

• Long-handled spatula or long-handled tongs

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THE GRILL

Gas:

Indirect heat, medium-high (350° to 400°F)

3- or 4-burner grill-middle burner(s) off

2-burner grill—1 side off

Clean, oiled grate

Charcoal:

Indirect heat, light ash

Split charcoal bed (about 2 dozen coals per side)

20 replacement coals

Heavy-duty drip pan set between banks of charcoal

Clean, oiled grate on medium setting

INGREDIENTS (MAKES 4 SERVINGS)

4 globe artichokes

2 lemons

¼ cup minced garlic

4 tablespoons extra-virgin olive oil

½ teaspoon kosher salt

¼ teaspoon coarsely ground black pepper

DIRECTIONS

1. Trim the artichokes with a thin-bladed stainless-steel knife; cut the stems flat to the bottoms and cut the thorny tips from the leaves by slicing off the top inch from the tapered end. Snip off the remaining tips with scissors.

2. Squeeze the juice from one of the lemons into a large bowl. Add the artichokes and turn to coat the cut surfaces with lemon. Add enough cold water to cover and put a plate on top to weigh down the artichokes so that they remain submerged; set aside for 10 minutes.

3. Remove the artichokes from the lemon water. Put a tea-spoon of garlic in the center of each square of foil; top with an artichoke and spread the leaves gently. Work 2 teaspoons of garlic between the leaves of each artichoke. Drizzle 1 table-spoon oil over each artichoke and season them liberally with salt and pepper. Wrap each artichoke tightly in the foil.

4. Put the artichokes over the unheated part of the grill. Cover and cook for 45 minutes; let rest for 5 minutes. Remove the foil, and squeeze the juice