It's spring-time, which means that it's grilling season. Here's a delicious and healthy grilled artichoke recipe that can be served with a Baconnaise dipping sauce.
Grilled Artichokes with Roasted Tomato-Baconnaise Dipping Sauce
- 6 artichokes
Baste the artichokes before and while grilling with:
- 2 tablespoons melted butter
- 2 tablespoons white wine
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2-1 tablespoon Bacon Salt (Peppered works well, but any flavor will work depending on your taste preference)
- 4 cups Baconnaise
- 4 medium tomatoes
- 1/2 tsp each of Salt, pepper and sugar
- Extra virgin olive oil
- 1 squeeze of lemon
While you're steaming the artichokes, pre-heat the oven to 450 degrees F (150 degrees C). Line two baking sheets with aluminum foil and generously rub with oil. Slice the tomatoes cross-wise to 1/2 to 3/4" thickness, and then arrange on the aluminum foil and drizzle with olive oil, salt, pepper and sugar. Roast until the tomatoes shrivel and start to turn brown around the edges but are not burnt. This should take about 20 minutes in total. Once done, set aside or refrigerate (can be refrigerated up to 3 or 4 days).
While the tomatoes are roasting, break off the small outside leaves on the artichoke. Cut off the top with a knife, and trim the sharp ends of the leaves with a pair of scissors. Soak in water for 5 minutes, then wash. Steam artichokes until the hearts are tender, which will take you approximately 25-35 minutes. Don't overcook! Cut them in half and remove the chokes with a spoon or ice cream scooper. Grill on the barbecue and baste with the basting sauce until the artichokes are warm and begin to crisp on the outside, and season with the Bacon Salt and pepper.
For the dipping sauce, puree the roasted tomatoes in a food processor. Mix with the Baconnaise, add a squeeze of lemon, mix again and serve as a dipping sauce. If you prefer a bit less salt, you can mix this mixture with some regular mayonnaise.