Grilled Artichokes With Sesame Dipping Sauce Recipes

Steps:

• For dipping sauce:
• Whisk mayonnaise, Worcestershire sauce, olive oil, sesame oil, honey, lemon juice, and seasoned salt in small bowl to blend well. Cover and refrigerate until cold.
• For artichokes:
• Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter of 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain.
• Cut any dark green areas off base. Cut artichoke lengthwise into 6 wedges. Place artichoke wedges in lemon water. Repeat with remaining artichokes.
• Steam artichokes until tender, about 30 minutes. Cool. Remove choke and any purple-tipped leaves from center of artichoke wedges.
• Dipping sauce and artichokes can be prepared 1 day ahead. Keep sauce refrigerated. Cover artichokes and refrigerate.
• Prepare barbecue (medium-high heat). Stir olive oil and minced garlic in small bowl to blend.
• Brush garlic oil over artichokes. Sprinkle artichokes with salt and pepper.
• Grill artichokes until slightly charred, turning occasionally, about 8 minutes.
• Transfer artichokes to platter and serve with dipping sauce.

Steps:

• Preheat an outdoor grill to medium heat.
• Break off the artichokes' small outside leaves. Cut off the top with a knife and trim the sharp points of the leaves with scissors, rubbing with cut lemon as you go to avoid discoloration. Squeeze the lemon halves into a bowl of cold water, soak the artichokes for 10 minutes, then wash with cold water to remove sand.
• Place artichokes in a large steamer insert over simmering water and steam until heart is tender, about 25 to 35 minutes depending upon size. Allow to cool. Cut in half lengthwise and remove choke with a spoon.
• Meanwhile, in a small saucepan over medium heat, melt the butter with the olive oil. Stir in the white wine and lemon juice, keep warm.
• Grill the artichokes, basting with the butter mixture, until until golden on the surface and heated through, about 5 to 10 minutes. Season with salt and pepper. Serve with the Spicy Smoked Tomato Mayonnaise.
• Special equipment: smoker/dehydrator
• Chef's Note: If you do not have access to a smoker/dehydrator, you can substitute 4 sun-dried tomatoes and 2 teaspoons ancho or pasilla powder for the tomatoes and pasillas, eliminating the tomatoes and pasilla peppers from the recipe.
• Dry the tomatoes and pasilla peppers in an oak smoker/dehydrator overnight.
• Preheat an outdoor grill, preferably wood fired with oak wood, for indirect heat cooking.
• Wrap garlic and onions loosely in 2 separate foil packets and roast/grill over indirect heat until they are soft, being careful not to burn them. The garlic should take about 1 to 1 1/2 hours; the onions should take about 30 to 45 minutes.
• In a food processor, puree the smoked pasilla peppers and tomatoes with the garlic and onions. Add the cayenne, chili powder, paprika and salt. Mix in the mayonnaise. Leftover mayonnaise will keep, refrigerated, for up to 3 or 4 days.
• Prep Time: 15 minutes
• Cook Time: 1 to 1 1/2 hours
• Inactive Prep Time: 8 hours

Steps:

• For dipping sauce:
• Whisk mayonnaise, Worcestershire sauce, olive oil, sesame oil, honey, lemon juice, and seasoned salt in small bowl to blend well. Cover and refrigerate until cold.
• For artichokes:
• Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter of 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain. Cut any dark green areas off base. Cut artichoke lengthwise into 6 wedges. Place artichoke wedges in lemon water. Repeat with remaining artichokes.
• Steam artichokes until tender, about 30 minutes. Cool. Remove choke and any purple-tipped leaves from center of artichoke wedges. (Dipping sauce and artichokes can be prepared 1 day ahead. Keep sauce refrigerated. Cover artichokes and refrigerate.)
• Prepare barbecue (medium-high heat). Stir olive oil and minced garlic in small bowl to blend. Brush garlic oil over artichokes. Sprinkle artichokes with salt and pepper. Grill artichokes until slightly charred, turning occasionally, about 8 minutes.
• Transfer artichokes to platter and serve with dipping sauce.

Steps:

• Cut 1/2 inch off the top of the artichokes. Then cut each artichoke in half vertically. Using scissors, trim the leaves of pointy ends. Carefully cut out and discard the fuzzy chokes in the center of each half. Rub the artichokes with lemon.
• Bring 2 inches of water to a boil in a large pot fitted with a steamer rack. Add the artichokes, cover, and steam until tender, about 30 minutes, adding more water if necessary. Set aside for 15 minutes to cool.
• In a bowl, stir together the mayonnaise, chile sauce, honey, 1/4 teaspoon pepper and a pinch of salt. Set aside.
• Prepare a grill for medium-high heat.
• Brush the steamed artichokes with olive oil and sprinkle with salt and pepper. Grill, cut-side down, until nicely charred, 4 to 5 minutes. Serve with the dipping sauce.

Steps:

• Mix the mayonnaise and garlic together in a small bowl. Add the lemon juice and basil; whisk until thoroughly combined. Beat the Worcestershire sauce into the mixture. Serve immediately, or chill until serving.

Steps:

• Cut artichokes in half (into quarters if large).
• Steam until tender and leaves are easy to pull off.
• (Or boil, or microwave).
• Combine melted butter and garlic.
• Set aside.
• Meanwhile, combine remaining ingredients and keep chilled until ready to use.
• Heat grill or grill pan.
• Brush cut side of artichoke with butter and garlic.
• Place cut side down on grill and grill until hot and nice dark grill marks appear.
• Serve with aioli for dipping.

Steps:

• Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
• Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
• Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
• Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.