"Everything you can fit in a Box' Sale
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Grilled Artichokes With Chipotle Dipping Sauce
by Lynn Duncan
Grilled Artichokes With Chipotle Dipping Sauce
4 to 6 lg artichokes
6 T unsalted butter
6 T Spanish Olive Oil
1 lime
salt and fresh cracked pepper
Trim stem of artichokes even to the bottomof the choke. Bring a large pan of salted water to a boil add artichokes and simmer for about 30 min.
Prepare dipping sauce.
2 c mayonaise
1 whole roasted garlic buld
1 can 7.5 chipotle peppers in adobo sauce / 2 or 3 chipotle peppers + 2 or 3 T adobo sauce to taste
salt and pepper to taste
Cut garlic bulb in half drizzle olive oil over tops salt and pepper place in very shallow baking pan or piece of foil leaving the top open on grill and roast for about an hour. Pinch cloves out of their paper shell. Place mayonaise, garlic, salt and pepper to taste, chilpotles and adobo sauce in a food processor. Process until blended but still slightly chunky. Set aside.
Artichokes
Bring grill to med high heat.
Cut artichokes in half, remove the fiberous hairs with a spoon. Combine butter, olive oil, juice of 1/2 lime, salt and pepper. Brush mixture on both sides of chokes and grill untill golden brown basting and turning often about 10 to 15 minutes depending on the size of the artichokes until heated through.
Serve Artichokes with dipping sauce.
Wine Pairing:
Artichokes are tough to match with wine because they contain cynarin, which for most people makes wines taste overly sweet. To combat the effect, pick a tart white with good acidity, like a Sauvignon Blanc. I would suggest the Yealands Sauvignon Blanc from Ataware, New Zealand.
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