Grilled Artichokes
(Adapted from Southern Living March 2009)
1 lemon, thinly sliced
5 fresh parsley springs
3 garlic cloves
2 teaspoons salt
4 fresh artichokes (about ¼ pound each)
3 tablespoons olive oil
salt and pepper
Combine lemon, next 3 ingredients, and 2 1/2 cups water in large Dutch oven. Place a steamer basket in Dutch oven.
Wash artichokes by plunging up and down in cold water. Cut off stem ends, and trim about 1 inch from top of each artichoke, using a serrated knife. Remove any loose bottom leaves. Trim one-fourth off top from each outer leaf, using kitchen shears.
Arrange artichokes in steamer basket. Bring to a boil; cover, reduce heat, and simmer 35 to 40 minutes or until stem end is easily pierced with a long wooden pick. Remove artichokes from Dutch oven. Let cool 15 minutes.
Preheat grill to 350° to 400° (medium-high). Carefully cut artichokes in half lengthwise; remove and discard choke. Liberally brush cut sides of artichokes with olive oil, and sprinkle with desired amount of salt and pepper.
Grill artichokes, covered with grill lid, over 350° to 400° (medium-high) heat 5 minutes on each side. Serve with Buttery Dipping Sauces or Mayo Mixtures. Garnish, if desired.
Steamed Fresh Artichokes: Prepare recipe as directed through Step 3. (Do not cool.) Carefully pull open center leaves of artichokes. Remove and discard choke using a long spoon.
Chipotle-Lime Mayo
2/3 cup mayonnaise
1 tablespoon minced canned chipotle pepper in adobo sauce
1 teaspoon lime zest
2 teaspoons lime juice
Salt and pepper to taste
Garlic-Lemon Mayo
2/3 cup mayonnaise
1 garlic clove, pressed
2 teaspoons lemon zest
1 tablespoon lemon juice
1/8 teaspoon ground red pepper
Salt to taste
Peppercorncini Mayo
2/3 cup mayonnaise
3 tablespoons chopped pepperoncini peppers
1 teaspoon lemon zest
Salt and pepper to taste
Herb-Shallot Mayo
2/3 cup mayonnaise
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon Dijon mustard
1 shallot, minced*
Salt and pepper to taste