Grilled Swordfish with Artichokes, Tomatoes, and Olives

The fish (I used shark) is simply cooked, rubbed with olive oil, S&P'd, and grilled. The salady bit on the side is what makes this special. The artichoke is boiled, then halved and grilled, and finally tossed with tomato, black olives, parsley, garlic, red pepper flakes, olive oil, and lemon juice.

Strangely, the instructions never tell you to remove the choke. Maybe it burns off while being grilled? I don't know, because I scooped it out before the grilling bit. After grilling the halved artichoke, I halved them again and grilled on the newly cut edge.

A nice dinner. Easy to assemble the rest while the artichoke boils. Then you need only to grill the artichoke and the fish.