Grilled Artichokes with Grilled Lemon Mayonnaise

Total Time:
5 hr 20 min
Prep:
30 min
Inactive:
4 hr
Cook:
50 min

Yield:
4 to 6 appetizer portions
Level:
Easy

Ingredients
  • 4 large artichokes, rinsed well, top third removed, and leaf tips trimmed
  • 1/4 cup salt, plus 1 teaspoon
  • 2 lemons, cut in 1/2
  • 1 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped parsley leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces herbed goat cheese, crumbled
  • Grilled Lemon Mayonnaise, recipe follows
Directions
  • Fill a large pot 3/4 full with water. Add 1/4 cup of the salt and bring to a boil.

  • Rub the cut sides and bottoms of the artichokes with the lemon wedges and carefully add them to the boiling water. Weight the artichokes as necessary with a heavy dish or bowl, and simmer, partially covered, until the bottoms are just tender and can be pierced with a sharp knife and an outer leaf pulls out easily, about 15 minutes. Drain the artichokes upside down in a colander until cool enough to handle.

  • Cut the artichokes into quarters and discard the prickly purple leaves and hairy choke.

  • In a bowl, combine the olive oil, vinegar, garlic, parsley, salt, and pepper. Add the artichoke quarters and toss to coat. Let marinate for 2 to 4 hours, turning occasionally.

  • Preheat the grill to medium-high.

  • Remove the artichokes from the marinade and grill, turning, until warmed through and lightly charred around the edges, about 5 minutes. Place on a platter and top with the crumbled cheese. Drizzle with the grilled lemon mayonnaise and serve additional mayonnaise on the side for dipping.

Grilled Lemon Mayonnaise:
  • 2 lemons, halved

  • 1 large egg*

  • 2 to 3 tablespoons water

  • 1/2 cup olive oil

  • 1/2 cup vegetable oil

  • 1/2 teaspoon salt

  • Pinch cayenne

  • Preheat the grill to medium-high.

  • Place the lemon halves, cut sides down, on the grill and cook until charred, about 1 minute.

  • Squeeze the lemon juice into the bowl of a blender or food processor. Add the egg and 1 tablespoon water and process for 20 seconds. With the processor running, slowly pour in the olive and vegetable oils through the feed tube and process until emulsified, adding additional water 1 tablespoon at a time to thin the mayonnaise to drizzling consistency. Add the salt and cayenne pulse to blend.

  • Adjust the seasoning to taste, transfer to an airtight container, and refrigerate for at least 30 minutes before using. (Mayonnaise will keep refrigerated for up to 24 hours.)

  • Yield: about 1 1/4 cups

  • *RAW EGG WARNING

  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.


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    This recipe is featured in:

    Cookout Sides & Salads