To blanch Artichoke (2), place them in a pot full of water. Add Salt (1 tablespoon) and juice of the Lemon (1) ( leave the lemon halves in the water). Bring to a boil, then simmer on low for 45 minutes.
Once chilled, slice in half.
Scoop our fuzzy thistles with a spoon.
Cut in half again. You will have 8 quarters.
Drizzle with Olive Oil (2 tablespoon), Distilled White Vinegar (2 tablespoon), Salt (1 pinch), and Ground Black Pepper (1 pinch). Gently toss to coat.
Bring Water (3 1/2 cup) to a boil in a medium pot. Add Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), and Granulated Garlic (1 teaspoon). Gradually add the Polenta (1 cup) whisking constantly. Turn heat to low, cover and cook until done.
Once polenta has cooked and thickened, whisk in Olive Oil (2 tablespoon) and Fresh Sage (1 tablespoon).
Spread on a greased baking dish, smoothing out with a flat bottom metal spatula, coated in olive oil, to 3/4-inch thickness. Refrigerate, until firm and chilled over night or for at least 2 hours.
Cut into squares, triangles or rounds.
Toss the Cherry Tomato (1 pound) with Olive Oil (2 teaspoon) and Salt (1 pinch).
Preheat grill to medium high.
Grill polenta until grill marks appear, closing lid. Flip over and grill the other side. Place on a platter.
Grill artichokes on all sides, until slightly charred and heated through. Place around polenta.
Char the cherry tomatoes until thy blister slightly. Arrange them around polenta and artichokes.
Drizzle with Basil Pesto (3 tablespoon), scatter Capers (2 tablespoon) and Fresh Basil Leaf (to taste) around the top. Add dollops of Burrata Cheese (1/2 cup) for extra richness.
This can also be individually plated. Layer polenta, burrata cheese, pesto, tomatoes, basil and top with polenta. Surround with pesto and capers and a couple grilled artichoke wedges. Enjoy!