Frank Ostini
Recipe by Coastal Living October 2006

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Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • *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.

Source

The Hitching Post II, Buellton, California

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