For the trout: (cooking time - 15 minutes)
2 fresh trout, cleaned about 8 oz. each
1 lemon, sliced
1 small bunch fresh dill
salt and pepper to taste
Wash trout, pat dry and season inside with salt and pepper. Stuff trout with lemon slices and dill fronds and tie trout closed with kitchen twine. Refrigerate for about two hours. Place trout on hot charcoal grill and cook 7 minutes per side ... these cook quick so watch.
For the artichokes: (cooking time - 30 minutes)
12 baby artichokes, peeled, cleaned and sliced in half
3 cloves garlic
1 teaspoon fresh thyme
3 tablespoons olive oil
1 cup dry white wine
1 tablespoon fresh lemon juice
1/4 teaspoon salt
Heat oil in pan until hot. Add garlic and cook for about 60 seconds to soften ... do not let garlic burn. Add baby artichokes and thyme and saute for 60 seconds ... you should be able to smell the aroma from the fresh thyme. Add the wine, lemon juice and salt, stir and cook covered over medium low heat for about 30 minutes. If liquid is cooking out too fast, add a little more wine. You want about 4 tablespoons of sauce with the artichokes.
Remove twine from trout and plate the trout with the artichokes. Spoon the artichoke sauce over the trout. Enjoy!