We are preparing grilled artichoke quarters with an anchovy garlic drizzle. It may seem like a strange choice for a picnic, but if one does the prepping and boiling of the artichoke before arriving, as well as the mixing of the drizzle, one only needs to grill the quarters on site, and finish them with the drizzle, Parmesan and parsley. Freshly grilled, they should be hot enough to melt the cheese and make up for the long trip. And who doesn't like grilling at the park? Plus the drizzle has a crazy amount of flavor. Hopefully, they'll keep my whiny side in check...