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Appetizer
4 - 6 servings
30 minutes
15 minutes
Chef Tom Fraker
15 Melissa’s Baby Purple Artichokes or Melissa’s Baby Artichokes
1 lemon
Bowl of water
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper, to taste
1 cup real mayonnaise
1 tablespoon Chipotle in Adobe Sauce
1/2 cup shredded Parmesan cheese
Prepare a hot grill.
Cut off the top of the artichokes and peel off a few leaves to get to the more tender ones. Trim off the stems and split in half lengthwise. Juice the lemon into the bowl of water and add the trimmed artichokes.
In a bowl, toss together the artichokes, olive oil and salt and pepper. Place the artichokes on the hot grill and cook for 10 minutes. Flip them and cook for an additional 5 minutes. Remove from the grill.
In a bowl, mix together the mayonnaise, chipotle and parmesan cheese. Serve the artichokes with the mayo mixture.
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