Grilled Artichokes with Smoky
Lemon Basil Mayonnaise
This week’s recipe comes from our friend Chef
Jamie Gwen.
For more information about Jamie
visit her online at www.chefjamie.com
I love the smoky taste
of these artichokes right
off the BBQ. Simple to
prepare, this is a great
dish for entertaining as it
can be made ahead and
served at room temperature.
The lemony
mayonnaise is excellent as
a sandwich spread and as
a dip for other vegetables
as well. Serve the grilled
artichokes with a bright
Sauvignon Blanc, Pinot
Grigio or a Rosé, for the
perfect pairing.
Ingredients:
4 large artichokes
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 lemon, zested and cut in half
1 cup mayonnaise
2 tablespoons freshly chopped basil leaves
1/2 teaspoon smoked paprika
Salt and ground white pepper
Directions:
1. Slice the artichoke tops off and trim the
stems and leaf tips. Steam the artichokes
until just tender (a petal should pull off easily).
Drain the artichokes, cool them completely
and cut each artichoke in half
lengthwise. Scrape out the fuzzy centers
and any purple-tipped petals.
2. Combine the vinegar, oil and garlic in a large
plastic reclosable bag. Place the artichoke
halves in the bag and shake to coat.
3.
Heat your outdoor barbecue or grill pan to
high heat. Drain the artichokes and season
them with salt and pepper. Place the artichokes
cut side down on the grill and grill
until marks appear on the cut side, about 5
minutes. Turn the artichokes over and grill
until lightly charred, about 3 minutes
more.
4.
To make the Mayonnaise, zest the lemon,
removing only the yellow peel and place the
zest in a mixing bowl. Cut the lemon in half
and place the lemon halves, cut side down,
on the barbecue. Cook until lightly charred,
about 1 minute. Squeeze the grilled lemon
juice into the bowl with the zest and add
the mayonnaise, basil and paprika. Season
with salt and pepper and stir to combine
well.
5.
Serve the grilled
artichokes with
the mayonnaise. Serves 4.
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