ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Artichokes with Smoked Tomato-Ancho Chile Mayonnaise

Yield Makes 8 servings

Ingredients

  • 4 large globe artichokes
  • 4 tablespoons butter
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup Hitching Post Smoked Tomato Pesto*
  • 1/2 cup mayonnaise

How to Make It

  1. Trim artichokes with scissors to remove leaves' sharp edges. Bring 1 to 2 inches of water to boil in a large pot. Add artichokes, and steam 30 minutes or until inside leaves and heart are tender. Drain and cool slightly.

  2. Cut each artichoke in half. Snip around fuzzy thistle (choke), and remove with a spoon. Grill artichoke halves 8 to 10 minutes or until hot, basting with butter and sprinkling with salt and pepper. Combine pesto and mayonnaise in a small bowl; serve on the side.

  3. *Note: You can purchase the Smoked Tomato Pesto at hitchingpostcom. To make a similar version, combine 1 teaspoon chopped chipotle pepper in adobo sauce and 1 tablespoon minced sun-dried tomatoes in oil.