Chef Chris Maher graciously shares his recipe for grilled artichokes:
Grilled Artichokes with Tarragon Mayonaise
4 large artichokes (or 8 small)
1/3 cup olive oil
1 T. dried oregano leaves
1 heaping T. of sea salt
1 t. thyme
1 t. of crushed red chiles
Trim the leaves of the artichokes, removing the spiky tips of the leaves. Cut off the stems on the bottom.
In a pot large enough to hold the artichokes, fill half way with water. Add all remaining ingredients and bring to a boil. Once water is boiling, add the artichokes leaf side down if possible.
Place a heavy plate over the artichokes to hold them down and return to a boil. Once boiling, reduce to a simmer, keeping artichokes on heat for roughly 45 minutes.
Drain the artichokes and hold the artichokes with a towel to remove the center leaves and choke (usually purple-ish in color). With a spoon, scrape all choke from the heart of the artichoke. Be careful not to damage top of the heart while doing this.
Cut artichokes in half lengthwise. Mix the tarragon mayonnaise:
¼ cup olive oil
2 tablespoons Dijon mustard
1 teaspoon tarragon (fresh best, dried if not available)
1 tablespoon mayonnaise
Blend all ingredients together and generously brush the sauce onto the artichoke halves and grill lightly on both sides. Serve hot off the grill.