- 1/2 cup mayonnaise
- 1 medium garlic clove, minced
- 2 tablespoons fresh orange juice
- Pinch salt
- 4 large artichokes, 285 grams to 340 grams each
- Juice of 1 lemon1 tablespoon extra virgin olive oil
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon salt
- In a small bowl combine the mayonnaise ingredients and refrigerate until needed.
- Bring a large pot of salted water to a boil.
- Trim the stem of each artichoke, leaving about 2.5cm 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).
- 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 use a small, sharp knife to 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.
- 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.
- Grill the artichokes over direct medium heat (180°C to 230°C), 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.
Prep time: 30 minutes
Grilling time: 4 to 6 minutes
Select artichokes that are deep green, relatively heavy, and with tightly closed leaves.