Makes 4 servings
These artichokes are just the ticket for entertaining since the steaming and sauce can be done ahead. "Shocking" the artichokes in ice water after steaming fixes their green color; the technique also works with other vegetables such as green beans.
For the mayonnaise:
1 cup mayonnaise
2 tablespoons finely chopped fresh dill
2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
1 teaspoon kosher salt
4 medium artichokes
Extra-virgin olive oil
To make the mayonnaise:
In a medium bowl whisk together the mayonnaise ingredients. Cover and refrigerate until ready to use.
Trim the stems of the artichokes, leaving about 1/2 inch of stem attached. Pull off the tough exterior leaves, exposing the tender, pale green leaves underneath. If the remaining leaves are thorny, snip off their ends with scissors. Level the tops of the artichokes by cutting them off about 1/2 inch from the end.
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 doesn'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.
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. Cover and refrigerate for at least 1/2 hour.
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 or spray the artichokes all over with olive oil. Grill over Direct Medium heat until marked on the outside and warm throughout, 8 to 12 minutes, turning once or twice during grilling time. Serve warm, at room temperature, or chilled, with the mayonnaise.
Weber's Big Book of Grilling
By Jamie Purviance and Sandra McRae
Chronicle Books, May 2001
416 pages, 133 color photographs throughout
Recipe reprinted by permission.
This page created May 2001
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