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Wash and trim the artichokes by snipping the sharp tips of the bracts, cutting off the tip of the artichoke, and cutting off 1/2 inch or so from the stems. |
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Steam the artichokes, covered, for 20-25 minutes. Then let them cool. |
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While the artichokes are cooling, make the dip by mixing the mayonnaise, Dijon mustard, and Worcestershire sauce. |
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Start the grill and set it to high heat. |
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Slice each artichoke in half lengthwise, start at the stem and cutting toward the tip. Remove the chokes. |
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Drizzle olive oil on the cut side of the artichokes and season with kosher salt and freshly ground pepper. |
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Grill for 8 minutes, cut side up, then grill cut side down for 4 minutes. |