Grilled Artichokes with Tarragon Mayonaise

Grilled Artichokes with Tarragon Mayonaise

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:

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.