Grilled Artichokes

Makes 4 servings


•  2 Large artichokes
•  Olive oil
•  Kosher salt and freshly ground pepper
•  4 tbs Mayonnaise
•  2 tbs Dijon Mustard
•  1 tbs Worcestershire sauce


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