Grilled Artichokes with Lemony Mayo
This is terrific to serve with fish, chicken or meats from the grill or as a simple snack with cocktails before dinner.
Trim away the top third of the artichoke. Use scissors to trim the remaining leaf tips. Cut each artichoke in half and discard the inner prickly purple leaves and hairy choke.
Place the artichoke halves, cut side down, in a large microwave safe bowl; drizzle with 1 tablespoon water. Cover tightly with plastic wrap. Microwave 7-8 minutes or until just tender and an outer leaf pulls out easily. Remove plastic wrap and let stand until cool enough to handle.
In a bowl, combine the olive oil, vinegar and garlic. Add the artichokes and turn gently to coat. Let stand while heating the grill to medium-high heat.
Remove the artichokes from the marinade and grill, turning, until warmed through and lightly charred around the edges, about 5 minutes. Place on a serving platter; season with salt and pepper.
Serve with Lemon Mayonnaise on the side for dipping.
Lemony Mayo: Stir all ingredients together.
2 large artichokes, rinsed well
½ cup olive oil
2 Tablespoons balsamic vinegar
1 clove garlic, minced
Salt and pepper
½ cup mayonnaise
Zest of 1 lemon
2 Tablespoons lemon juice
1 teaspoon Dijon mustard
Dash of hot sauce
to you by Amy Tobin
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