Grilled Artichokes

Instructions

1. Preheat an outdoor grill to medium heat. [you can wait until later to do this but, the grill really does need to be hot to finish these off]
2. Break off the artichokes’ small outside leaves. Cut off the top with a knife and trim the sharp points off the leaves with scissors, rubbing with lemon as you go to avoid discoloration. NOTE: a serrated knife works best to cut the top off and what you want is to cut maybe half an inch or so off. If you aren’t sure about what the sharp points are on the leaves, grab one of the leaves at the top and you will find out what they are. Now you know what they are don’t you Another nice touch is to use a paring knife and trim off the outside skin on the stem and cut a fresh end on the Arty. That way you can eat the stem too, just do it right and when you do you will know what I mean.
3. Squeeze the lemon halves into a bowl of cold water , soak the artichokes for 10 minutes, then wash them with cold water to remove the sand. NOTE: You might can skip the step above. I don’t know about where you come from but by the time the Arty’s get to us they have been washed, rinsed, and “kept fresh” so good that when I do that step I can’t get a grain of dirt in the bowl. But I’ll leave that decision up to you
4. Place artichokes in a large steamer insert over simmering water and steam until heart is tender, about 25 to 35 minutes depending upon size. Allow to cool. NOTE: If it was me, I would put the lemon rinds in the water of the steamer when you steam. You don’t want to waste anything now do you. Seems to penetrate a bit of a lemon into the Artys as they steam. To check for a tender Arty pierce the Arty close to the stem but into the heart – does it feel tender? If it does they are done! You do this once and you will know.
5. Cut Artys in half, lengthwise and remove choke with spoon or knife, whatever works best for you. NOTE: If you half them correctly you will end up coming down through the middle of the stem. I would us a serrated knife for this too, unless you have a very sharp knife. Why do I say that you might ask. Well, since you asked, if it isn’t a sharp or serrated knife you could end up with a mushy pile, now that wouldn’t be fun now would it. You couldn’t even serve it to your friends now could you. Ok, now that you have them halfed… remove the inner tiny leaves and cut out the layer of long fur. If you do you have removed the choke, congrads! If you don’t you won’t like this dish much, but it will be your fault for not fallowing directions now won’t it
6. Meanwhile, in a small saucepan over medium heat, melt the butter with the olive oil. Stir in the white wine and lemon juice. Keep warm.
7. Grill the Artys, basting with the butter mixture, until golden on the surface and heated through, about 5 – 10 minutes. Season with Salt and Pepper, Serve with Spicy Smoked Tomato Mayonnaise. NOTE: Are you getting tired of all my editorial coments, or are you finding them useful? Well there is more to come as is the case in all of the recipes.
8. Spicy Smoked Tomato Mayonnaise
   [I would actually make this first to give it time to marry up and get the flavors to blend. But that is just me]
9. Special equipment: smoker / dehydrator [ I use a stove stop smoker for this. I find it easier for small batches like this] Chefs NOTE: If you do not have access to a smoker/ dehydrator, you can substiture 4 sun-dried tomatoes and 2 teaspoons ancho or pasilla powder for the tomatoes and pasillas, eliminating the tomatoes and the pasilla peppers from the recipe.
10. Dry the tomatoes and pasilla peppers in an oak smoker/dehydrator overnight. Preheat an outdoor grill, preferably wood fired with oak wood, for indirect cooking. NOTE: I have made this with both gas and charcoal just fine so you can skip the “oak wood” thing. Especially since we don’t have oak around here. BUT, having some smoke really makes a difference so if you have something to add some smoke while you cook these – it will be worth it. But they are good just on there own if you don’t. Wrap garlic and onions loosely in 2 separate foil packets and roast / grill over indirect heat until they are soft, being careful not to burn them. Garlic should take about 1- 1 1/2 hours; the onions should take about 30 – 45 minutes. NOTE; The smokier the better, so if you have a stovetop smoker smoke the onions and garlic without the foil [how are you going to get smoke in a foil package?].So… if you say I don’t have any of that fancy stuff, what can I do? Don’t bat your eyelasses, it won’t help! Here is a hint for the blondes, quick make sure no one is looking before you read further… ready? … use toasted granulated onions and a roasted garlic puree, or, check out the roasted galic recipe from me and use that for the garlic – it has some nice side bennys. But I digress…
11. In a food processor, puree the smoked pasilla peppers and tomatoes with the garlic and onions. Add the cayene, chili powder, paprika and salt. Mix in the Mayonnaise, Leftover Mayonnaise will keep,, refrigerated, for upto 3 – 4 days. NOTE: If you have done the substitutions above you can skip the step of the food processor – like DUH. BUT, it still lasts 3 – 4 days is all.
12. I can tell you it is great stuff and adds a great dimension to the flavor. Final NOTE: The spicy smoked tomato mayo should be intense and if done correctly you won’t need much for the Artys. serve it sparingly, but that is up to you. Cuisine : American Main Ingredient : Artichoke You can steam a few and get them ready for the grilling ahead of time and keep in the fridge if you want to. That can make it a bit easier depending on the timing of what you are doing. I am sure you will be happy with the results from the grill.

• Course : Appetizer, Salad, Snack
• Recipe Type : Sides, Tapas
• Ingredient : Artichokes