Prep 15 mins
Cook 40 mins
I love artichokes (see all of the recipe's I have posted) This is from Walt's Wharf in Seal Beach. All the food is superb and beautifully presented, but we always look forward to sharing the delicious grilled artichoke appetizer. The artichokes can be steamed in advance and thrown on the grill just before serving, which makes them perfect for entertaining. COOKS NOTES: You many want to reduce the amount of sesame oil, depending on your tastes. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.
- 1⁄2 cup mayonnaise
- 3 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 2 tablespoons oriental sesame oil
- 1 1⁄2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 3⁄4 teaspoon seasoning salt
- 2 tablespoons fresh lemon juice
- 4 large artichokes
- 1⁄3 cup olive oil
- 1 garlic clove, minced
- 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.
Caroline is right - start with a tbsp of the sesame oil and go from there - it's intense. We did find just the one tablespoon was plenty. That being said, this is a really unique, rich, yummy dip for artichokes. Kind of reminiscent of a tahini, only richer. Would be great with shrimp and falafels, too! Thanks Caroline - a keeper!!