Grilled Artichokes with California Avocado Dipping Sauce

1. To prepare artichokes: Snip thorns off all leaves. Place artichokes in a pan bottom side down and fill with water to cover. Place on lid and cook over high heat, bringing to a boil. Lower heat to simmer and cook until stem end of artichoke can be easily pierced with a fork, about 45 minutes. Remove from pan and cool. Cut each artichoke in half and remove choke interior. Place artichoke halves in plastic wrap and refrigerate until ready to grill them.
2. Remove artichokes from refrigerator and un-wrap them, allowing them to warm to room temperature before grilling. (If preparing the artichokes directly prior to grilling them, allow artichokes to cool first.) Brush artichokes with oil on all sides. Place artichokes on grill over medium-hot coals. Grill for 4 minutes per side, until artichokes are grill marked and warmed through.

Dipping Sauce

1. In a food processor, combine beans, avocado, lemon juice and salt. Process the mixture until finely puréed, stopping to scrape down the sides of the container. With the food processor running, drizzle olive oil into the shoot of the food processor, a few drops at a time until sauce has thickened. Pour into a small serving bowl, stir in basil and chives. Taste and adjust seasoning. Cover and refrigerate until serving.