June 7, 1999
Preheat oven to 450 degrees. Cut each artichoke into quarters lengthwise, dropping them immediately into a bowl of water with the juice of 1 lemon to avoid discoloring. With a small, sharp knife, scoop out and discard the hairy choke. In a large sauté pan, mix the olive oil, vinegar, wine, garlic, parsley, thyme, salt, and pepper. Arrange the artichoke quarters in one layer, with one cut side facing down, in the sauté pan. Place the pan on the stovetop or side burner and bring the mixture to boil over high heat for about 30 seconds. Then place the pan in the oven and roast the artichokes, turning once so that other cut sides face down, until golden brown and barely tender, about 15 minutes total. The artichoke quarters may be prepared to this point several hours ahead and set aside at room temperature. Pick up the artichoke quarters and allow any excess oil to drip away. Grill the artichoke directly over high heat, turning occasionally, until they are nicely browned, 4 to 5 minutes. Serve warm.
To make the dough: In a medium bowl, combine the yeast, sugar, and water. Stir briefly and let stand until foamy, 5 to 10 minutes. Add 2 cups of the flour, the salt, pepper, and the 2 Tbsp. olive oil. Stir with your fingers until the dough holds together. Transfer the dough to a lightly floured work surface and knead until smooth, 8 to 10 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with plastic wrap and set aside in a warm place until the dough doubles in size, 1 to 1 1/2 hours. Punch down dough in the bowl. Transfer it to a lightly floured work surface and cut into 4 equal pieces. Roll out each piece into an 8-inch round about 1/8 inch thick. Lightly brush both sides of each round with olive oil and place the rounds on baking sheets. Gently slide the crusts from the baking sheet onto the grill and cook, uncovered, directly over medium heat until grill marks are clearly visible, about 2 minutes. Don't worry if the crusts bubble; they will deflate when you turn them over. Transfer the crusts to the baking sheets, with the grilled sides facing up. Distribute the chicken, olives, cheese, onion, and parsley evenly among the crusts. Transfer the pizzas again from the baking sheet to the grill and cook, covered, directly over medium high until the crusts are crisp and the cheese is melted, 3 to 4 minutes. Serve the pizzas warm, cut into wedges. Makes 4 8-inch pizzas.
In a small bowl, mix together the olive oil, oregano, cayenne pepper, and salt. Brush the mixture over both sides of the tuna steaks. Cover with plastic wrap and marinate in the refrigerator at least 15 minutes or as long as 45 minutes.
To make the relish: With a sharp knife, cut the skin and outer white pith from the oranges. Slide the knife down one side of each orange segment, then down the other side, removing the segments as you go. Cut the segments into 1/2 inch pieces and place them in a bowl. Follow the same procedure for the lime and combine with the orange pieces. Add the honey, jalapeno chile, red pepper flakes, and cumin. Stir and toss to mix well. Grill the tuna steaks directly over medium heat, turning once, for 4 minutes total for rare or as long as 8 minutes total for well done. Serve warm with the citrus relish. Makes 4 servings.
Coarsely grind the coffee beans and peppercorns in a food processor or coffee grinder. Press the mixture evenly on both sides of the steaks. Lightly brush the cooking grate with vegetable oil. Grill the steaks directly over high heat, turning once, for about 8 minutes. Sprinkle both sides with salt. Allow to rest for 2 to 3 minutes before serving. Serve warm. Makes 4 servings.