Add a French twist to summer grilling favorites

Quick look: Put a French twist on summer barbecuing – or a kiss of smoke on French favorites – with these bistro-inspired recipes for the grill.

What’s inside: Titles are given in French and English for the dozen chapters in this 224-page soft-cover cookbook, the latest from Kansas City, Missouri-based Karen Adler and Judith Fertig, aka “The BBQ Queens.” (Find them on the Web at www.thebbqqueens.com.)

Chapters are divided by ingredients as well as meal type: lamb, game, beef, pork, fish and shellfish, desserts and fruits, salads, sandwiches, side dishes and more. Recipes and corresponding page numbers are listed on title pages for each chapter.

Look for Grilled Baby Artichokes with Parmesan and Lemon Drizzle, Grilled Red and Savoy Cabbage with Roquefort and Celery Seed Dressing, Lavender-Smoked Rack of Lamb, Vermouth-Smoked Salmon with Juniper Berries,

What’s not: Photographs are few and far between; most chapters have only two.

Grilled Baby Artichokes with Parmesan and Lemon Drizzle

From “BBQ Bistro” by Karen Adler and Judith Fertig

8 baby artichokes

Grated zest and juice of 1 lemon

1/2 teaspoon kosher salt

1 garlic clove, minced

1/2 cup extra-virgin olive oil

1/4 cup freshly squeezed lemon juice

Kosher salt and freshly ground black pepper

Wedge of Parmesan cheese for shaving

1 loaf good French bread, sliced

Remove the bottom outer leaves from the artichokes and trim off the stems. Slice the artichokes in half lengthwise. Trim about 1 inch off the tops of the remaining outer leaves. With the tip of a teaspoon, remove the hairy chokes and discard.

Pour 2 cups water into large pot and add the lemon zest, lemon juice and salt. Bring the water to a boil and add the artichokes, cover and cook 5 to 6 minutes, or until artichoke bottoms are tender when pierced with a fork. Drain well and set aside.

Prepare a medium-hot fire in your grill.

In a small bowl, combine garlic, olive oil and lemon juice and season with salt and pepper. Brush the artichokes with some of the dressing.

Grill the artichokes for about 5 minutes, turning a couple of times, until lightly charred on all sides. Transfer to a platter and serve hot or warm with the remaining dressing drizzled over the top and a generous shaving of Parmesan cheese. Serve the sliced French bread alongside the artichoke platter to mop up the dressing.

Yield: 4 servings