It's that time of year when the local artichokes of Castroville, California start appearing at the markets. There's lots of cooking choices with the small young tender ones that can be eaten whole, or the bigger ones perfect for dipping and eating one leaf at a time. I did both this week. Large artichokes that were trimmed and steamed until tender, then finished on a charcoal grill for a charred smoky flavor perfect with Meyer Lemon Aioli. The young small ones are sautéed with garlic, onion and bacon before Arborio rice be added to start the risotto process and finished with garden fresh herbs and a pat of butter for added richness.