Grilled Summer Artichokes
Better Homes and Gardens, June 2016, page 136.
Grilled summer artichokes are a delicious dish that works as a vegetarian entrée or appetizer with a beautiful presentation. Serve at your next backyard summer bash!
- 1 cup prepared mayonnaise, fresh preferred
- 1 tablespoon ground espelette pepper or 1/2 teaspoon cayenne pepper and 1/4 teaspoon paprika
- 1/4 teaspoon finely shredded lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/8 teaspoon kosher salt
- 4 cloves garlic, peeled
- 1 lemon, halved
- 4 large artichokes
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- Snipped fresh rosemary (optional)
Adapted from bhg.com
For mayo, in bowl whisk together mayonnaise, espelette pepper, lemon zest, lemon juice, garlic powder, and 1/8 tsp. kosher salt until combined. Cover and refrigerate until ready to use.
To cook artichokes, bring a large pot of salted water to boiling. Add garlic cloves and lemon halves, squeezing lemon juice into pot before dropping in halves. Add artichokes; bring water to a simmer and cook about 25 minutes or until tender when pierced with a paring knife. Drain and transfer cooked artichokes to cutting board to cool.
Heat grill to high. Cut artichokes in half lengthwise; scoop out choke and some of the soft inner leaves from around each heart. Season remaining parts with 1/4 tsp. kosher salt and 1/4 tsp. black pepper; drizzle with olive oil.
Place artichokes on grill, flat sides up; cook about 4 minutes or until golden brown and lightly charred on one side. Turn; cook 4 minutes more or until grill marks appear. Serve with mayo for dipping. Top with additional pepper and/or rosemary, if desired.