Grilled Baby Artichokes with Hatch Chile Dusted Hollandaise
By Corporate Chef Miki Hackney


1 pkg Baby artichokes
1 each Lemon
1 pkg Melissa’s Hollandaise Sauce
1/2 tsp Don Enrique Hatch Chile Powder, hot or mild
as needed Olive oil
as needed Melissa’s Garden Herb with Sea Salt

Prepare grill or grill pan on stove top and heat to high temperature.

Juice lemon and add 2 cups of tap water into a medium-sized bowl.

Wash all artichokes well. Peel chokes until all leaves are the same size. Cut up to ½ inch from tips and halve chokes lengthwise. As chokes are trimmed and halved, place chokes in lemon water to reduce oxidation.

When grill is ready, blot chokes and lightly oil cut surface. Set chokes, cut side down, on grill and lightly weight with a pan. Grill for 3-4 minutes. Lightly oil tops, turn chokes over and grill additional 3-4 minutes, weighted with a pan.

Transfer grilled chokes to a deep bowl and immediately cover with plastic wrap, allowing chokes to steam for 10 minutes.

Heat hollandaise sauce as directed on package. Place grilled chokes in a starburst pattern on a serving dish. Pour sauce into a ramekin or into center of dish and dust with hatch powder.

Baby artichoke leaves may be consumed whole if thoroughly cooked.