Grilled Fennel, from Chez Panisse Vegetables by Alice Waters

Cut off the leafy tops and stem ends from fennel bulbs, reserving the feathery leaves. Peel off any bruised layers. Cut the bulb in half lengthwise through the core and cut each half into two or three equal wedges. Chop the leaves fine and put into a bowl with a few tablespoons of extra virgin olive oil and a squeeze of lemon. Put the wedges into a saucepan and cover with water. Add salt and cook over moderate heat form about 20 minutes, covered, shaking the pan occasionally until the fennel is tender and easily pierced with a knife but still intact. Remove from the heat. When fennel is cool enough to handle, thread the wedges on long skewers, brush with olive oil and chopped fennel leaves and season with a little salt and pepper. Grill over moderate heat until nicely browned, turning frequently. Brush again with a little olive oil if you wish and enjoy!