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1
Cut off the top third of each artichoke, snip off the sharp tips from the remaining leaves, and trim the bottom slightly so that it is even.
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2
In a small stockpot, bring 3 quarts of lightly salted water to a boil.
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3
Add the artichokes and boil for about 20 minutes, or until the outer leaves pull away easily with a sharp tug.
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4
Drain the artichokes, immediately plunge them into ice and water to stop the cooking process, and then drain again.
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5
Cut the artichokes in half lengthwise, brush them lightly with 2 tablespoons of the vegetable oil, and sprinkle with salt and pepper to taste.
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6
Place the artichokes on the grill over a medium-hot fire, cut side down, and cook them for about 10 minutes, or until the cut sides are well browned.
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7
Remove the artichokes and cut each half in half.
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8
In a medium bowl, combine the artichokes, tomato, olives, parsley, garlic, red pepper flakes, olive oil, and lemon juice and mix well.
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9
Set aside.
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10
Check to be sure the fire is still at the medium-hot level.
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11
If it is not, add a bit of fuel and wait until it is caught.
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12
Rub the swordfish steaks with the remaining 2 tablespoons olive oil, sprinkle with salt and pepper to taste, and place on the grill.
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13
Cook for 5 to 7 minutes per side, turning only once.
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14
To check for doneness: Cut into one of the steaks; it should be just opaque throughout.
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15
Remove from the grill and serve, topped with the artichoke mixture.
