- 2 large artichokes
- ¼ cup vegetable oil
- Salt and freshly cracked black pepper to taste
- 1 large tomato, cored and diced large
- ½ cup pitted brine-cured black olives
- ¼ cup roughly chopped fresh parsley
- 1 teaspoon minced garlic
- 1 teaspoon red pepper flakes
- 1/3 cup extra virgin olive oil
- ¼ cup fresh lemon juice (about 1 lemon)
- 4 8-ounce swordfish steaks, about 1½ inches thick
- Cut off the top third of each artichoke, snip off the sharp tips from the remaining leaves, and trim the bottom slightly so that it is even.
- In a small stockpot, bring 3 quarts of lightly salted water to a boil. Add the artichokes and boil for about 20 minutes, or until the outer leaves pull away easily with a sharp tug. Drain the artichokes, immediately plunge them into ice and water to stop the cooking process, and then drain again.
- Cut the artichokes in half lengthwise, brush them lightly with 2 tablespoons of the vegetable oil, and sprinkle with salt and pepper to taste. Place the artichokes on the grill over a medium-hot fire, cut side down, and cook them for about 10 minutes, or until the cut sides are well browned. Remove the artichokes and cut each half in half.
- In a medium bowl, combine the artichokes, tomato, olives, parsley, garlic, red pepper flakes, olive oil, and lemon juice and mix well. Set aside.
- Check to be sure the fire is still at the medium-hot level. If it is not, add a bit of fuel and wait until it is caught. Rub the swordfish steaks with the remaining 2 tablespoons olive oil, sprinkle with salt and pepper to taste, and place on the grill. Cook for 5 to 7 minutes per side, turning only once. To check for doneness: Cut into one of the steaks; it should be just opaque throughout. Remove from the grill and serve, topped with the artichoke mixture.