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GRILLED ARTICHOKES WITH SESAME DIPPING SAUCE

The artichokes can be steamed in advance and thrown on the grill just before serving, which makes them perfect for entertaining.

Dipping Sauce

• 1/2 cup mayonnaise
• 3 tablespoons Worcestershire sauce
• 2 tablespoons olive oil
• 2 tablespoons oriental sesame oil
• 1 1/2 tablespoons honey
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon seasoned salt

Artichokes

• 2 tablespoons fresh lemon juice
• 4 large artichokes
• 1/3 cup olive oil
• 1 garlic clove, minced

For dipping sauce:

• Whisk mayonnaise
• Worcestershire sauce
• olive oil
• sesame oil
• honey
• lemon juice
• seasoned salt in small bowl to blend well. Cover and refrigerate until cold.

For artichokes:

1. Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter of 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain.
2. Cut any dark green areas off base. Cut artichoke lengthwise into 6 wedges. Place artichoke wedges in lemon water. Repeat with remaining artichokes.
3. Steam artichokes until tender, about 30 minutes. Cool. Remove choke and any purple-tipped leaves from center of artichoke wedges. (Dipping sauce and artichokes can be prepared 1 day ahead. Keep sauce refrigerated. Cover artichokes and refrigerate.)
4. Prepare barbecue (medium-high heat). Stir olive oil and minced garlic in small bowl to blend. Brush garlic oil over artichokes. Sprinkle artichokes with salt and pepper. Grill artichokes until slightly charred, turning occasionally, about 8 minutes.
5. Transfer artichokes to platter and serve with dipping sauce
   

DUCK WITH HONEY-PEPPERCORN SAUCE

• 2 6- to 7-ounce boneless duck breasts with skin
• 2 tablespoons (1/4 stick) butter
• 1/2 cup chopped onion
• 1 1/2 tablespoons chopped sweet gherkin pickles
• 1 cup chicken stock or canned low-salt chicken broth
• 1 tablespoon honey
• 1 1/2 teaspoons pink peppercorns
• 1 1/2 teaspoons drained green peppercorns in brine.

1. Heat heavy large skillet over high heat. Cook duck, skin side down, until skin is dark brown and fat is rendered, about 5 minutes. Turn duck over and cook to desired doneness, about 6 minutes for medium-rare. Transfer to platter. Tent with foil to keep warm.
2. Pour off drippings from skillet. Melt 1 tablespoon butter in same skillet over medium-high heat. Add onion and gherkins and sauté until beginning to brown, about 5 minutes. Add stock and honey and boil until syrupy, about 5 minutes. Stir in all peppercorns and simmer 1 minute. Remove from heat. Add remaining 1 tablespoon butter and whisk until sauce is smooth.
3. Season to taste with salt and pepper. Slice duck crosswise into 1/3-inch-thick slices. Fan duck slices on plates. Spoon peppercorn sauce over and serve

Serves 2.

PANNA COTTA WITH STRAWBERRIES AND BALSAMIC VINEGAR

Ingredients

• Panna cotta
• 2 tablespoons water
• 1 1/4 teaspoons unflavored gelatin
• 2 cups whipping cream
• 1 1/4 cups plain goat's-milk or whole-milk yogurt
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• Strawberries
• 2 1-pint baskets strawberries, hulled, thinly sliced
• 3 tablespoons balsamic vinegar
• 1 tablespoon sugar
• 1/2 teaspoon freshly ground black pepper

For panna cotta:

1. Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer.
2. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.

Makes 6 servings.
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