Recipes

Grilled Artichokes with Garlic Mayonnaise

Preparation & Cooking Time: Prep time: 30 minutes, plus 20 to 25 minutes to steam the artichokes | Grilling time: 8 to 12 minutes
Serves: 4

Ingredients

Recipe by Jamie Purviance

Ingredients

Mayonnaise

  • ½ cup mayonnaise
  • 1 medium garlic clove, minced
  • 2 tablespoons fresh orange juice
  • ? teaspoon kosher salt

  • 4 artichokes, each about 10 ounces
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon dried tarragon
  • ¼ teaspoon kosher salt

Method

  1. In a small bowl combine the mayonnaise ingredients and refrigerate until needed.

  2. Trim the stems of the artichokes, leaving about 1 inch attached. Snap off the dark outer leaves until you expose the light green, yellowish leaves underneath. If the remaining leaves are thorny, snip off their ends with scissors.

  3. Place a steaming rack in a large saucepan and add water up to the base of the rack. Bring the water to a boil and put in the artichokes, upside down. Cover the saucepan and steam the artichokes until tender, 20 to 25 minutes; check to make sure the water does't boil away and add more if necessary. To test for doneness, insert a knife into the artichoke base; it should slide in and out easily, without resistance.

  4. As soon as the artichokes are done, transfer them to a large bowl of ice water to stop the cooking. Drain well and place on a plate with the stem ends up.

  5. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  6. Halve the artichokes lengthwise, through the stem. Using a spoon or small knife, scrape the purple leaves and fuzzy choke out of each one. Brush the artichokes all over with the oil and season evenly with the tarragon and salt.

  7. Brush the cooking grates clean. Grill the artichokes over direct medium heat, with the lid closed as much as possible, until marked on the outside and warm throughout, 8 to 12 minutes, turning once or twice. Remove from the grill and serve warm, at room temperature, or chilled, with the garlic mayonnaise.