Grilled artichokes are a great dish to serve when warm-weather entertaining. Not only are they scrumptious, most of the preparation can be done in advance. Blanched until tender and then grilled before serving, they seem to be adored by all, especially when served with a tasty dipping sauce.
Grilled Artichokes with Dipping Sauce
Yield: about 6 servings
4 to 6 artichokes (preferably large globe artichokes)
1 tablespoon coarse salt
1 lemon, cut in half
6 tablespoons melted unsalted butter, or extra virgin olive oil, or a mix of both
2 tablespoons finely chopped fresh chives
Salt and pepper to taste
Vegetable oil or canola oil for oiling grate
Walt Wharf’s Dipping Sauce, see cook’s notes
Cook’s notes: For dipping sauce, combine 1/2 cup mayonnaise, 3 tablespoons Worcestershire sauce, 2 tablespoons olive oil, 2 tablespoons Asian-style roasted sesame oil, 1 1/2 tablespoons honey, 1 tablespoon fresh lemon juice, 3/4 teaspoon seasoned salt (such as Lawry’s). Cover and chill up to 24 hours.
1. Bring about 1 gallon of water with 1 tablespoon of salt to a boil in a large pot. Cut thorny tips off artichoke leaves with kitchen scissors (optional). Trim 1/8 inch off the stem end. (The rest of the stem is edible.) Using a sharp chef’s knife, cut each artichoke in half lengthwise. Using a melon baller or grapefruit spoon, scrape out and discard the “choke” (the clump of fuzzy fibers just above the heart). Rub cut parts of artichoke with lemon.
2. Place artichokes in boiling water; cook until just tender, about 20 minutes. Use a metal skewer to test for doneness: it should pierce the artichoke with just a little resistance. Do not overcook: the artichokes should remain firm. Drain the artichokes in a colander, running cold water over them until they are cold. Position the artichokes upside down and drain them well on a wire rack covered with a dish towel or paper towels (can be cooked ahead to this stage and refrigerated for up to 24 hours).
3. Stir chives into the melted butter or olive oil in a small bowl. Preheat grill to high. Brush or scrape grill grate clean and oil it well. Brush the cut sides of the artichokes with chive butter and dab more butter between and over the leaves. Season with salt and pepper. Grill for 2 minutes, then give each a quarter turn to lay on a crosshatch of grill marks. Baste the tops of the artichokes with the chive butter, dabbing it under the leaves. Turn and grill until browned on both sides. Serve with dipping sauce (see cook’s notes).
Source: Steven Raichlen’s “Barbecue Bible” and Walt’s Wharf in Seal Beach