Seal Beach Grilled Artichokes

From a famous Seal Beach landmark, Walt's Wharf:

Dipping Sauce
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 seasoned salt

Artichokes
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.

http://www.epicurious.com/images/rec...ration_hed.gif

Alice Davis
Sharp Laboratories of America
Huntington Beach, CA


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