Grilled Artichokes with Garlic Mayonnaise
on the Big Green Egg

• Prep Time 30 minutes



• Grilling Time 4 to 6 minutes

Ingredients

• 4 large artichokes, 10 to 12 ounces each



• Juice of 1 lemon



• 1 tablespoon extra-virgin olive oil



• 1/2 teaspoon dried tarragon



• 1/4 teaspoon kosher salt

Mayonnaise

• 1/2 cup mayonnaise



• 1 medium garlic clove, minced



• 2 tablespoons fresh orange juice



• 1/8 teaspoon kosher salt

Directions:

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



2. Bring a large pot of salted water to a boil.



3. Trim the stem of each artichoke, leaving about 1 inch attached. Snap off the dark outer leaves until you expose the light green, yellowish leaves underneath. Lay each artichoke on its side and cut off the top half so you have just the firm base to work with. Cut each base in half lengthwise, through the stem, and drop each half into a large bowl of water mixed with the lemon juice (to prevent discoloration).



4. One at a time, lift the artichokes from the lemon water and, using a teaspoon, scoop out all of the fuzzy choke and purplish leaves. Then trim off the bottom ends of the leaves and any other greenish or yellowish areas around the base, including about 1/16 inch all the way around the stem. After each artichoke is trimmed, return it to the lemon water.



5. Drain the artichokes and cook them in the boiling, salted water until you can pierce them easily with a knife, 10 to 12 minutes, but don’t overcook them. Drain the artichokes in a colander and place them in a large bowl. While still warm, add the oil, tarragon, and salt. Toss gently to coat the artichokes. (Note: The artichokes may be made up to this point and refrigerated for up to 4 hours. Bring to room temperature before grilling.)



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



7. Brush the cooking grates clean. Grill the artichokes over direct medium heat, with the lid closed as much as possible, until warm and lightly charred, 4 to 6 minutes, turning once or twice. Serve warm with the garlic mayonnaise.

Makes 4 servings

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