Appetizer: Grilled Artichokes with Anchovy Mayonnaise

By SharonE

Ingredients

• FOR THE ARTICHOKES
• 2 artichokes
• 1 cup dry white wine
• 3 fresh rosemary sprigs
• 1 bay leaf
• ¾ teaspoon kosher salt
• 1 lemon, halved
• 1 tablespoon olive oil
• FOR THE ANCHOVY MAYONNAISE
• ½ cup mayonnaise
• 1 garlic clove, smashed and peeled
• ½ teaspoon anchovy paste
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh mint

Details

Servings 4

Preparation

Step 1

PREPARE THE ARTICHOKES: Trim the artichokes by slicing off the stems and the top quarter of each artichoke. Break off and discard the tough outer leaves, peel the bases, and use scissors to snip off any sharp leaf tips. Halve the trimmed artichokes vertically and use a small spoon to scoop out the furry choke from the center of each.

In a medium Dutch oven, combine the white wine, rosemary, bay leaf, and ½ teaspoon of the salt with 1 cup of water. Squeeze the juice from each lemon half into the pot and add the lemon halves as well. Place the artichokes in the pot, cut-side down. Cover the pot and bring the liquid to a simmer over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook for 10 to 15 minutes, or until the tip of a paring knife easily pierces the thickest part of the artichoke. Drain the artichokes on a wire rack.

PREPARE THE MAYONNAISE: In the bowl of a food processor, combine the mayonnaise, garlic, anchovy paste, mustard, and olive oil. Puree until smooth. Add the mint and pulse to combine. Let the flavors marry for 15 minutes or so.

Preheat a grill pan over medium-high heat. Drizzle the artichokes with the olive oil and sprinkle with the remaining ¼ teaspoon salt. Grill the artichokes, cut-side down, for about 4 minutes, or until nicely browned on the cut side. Turn and grill for another 2 minutes, pressing down gently to ensure a little browning. Serve with the anchovy mayonnaise for dipping.