Gilroy Artichoke Kebobs

Title:
Gilroy Artichoke Kebobs

Yield:
18 Servings

Categories:
Grilling,
Vegetables




Ingredients:




-----------------------------------SAUCE-----------------------------------


   1/2 c  Mayonnaise


   1/4 c  Extra-virgin olive oil


     1 tb Fresh lemon juice


     1    Plump garlic clove; minced


          Coarse salt; to taste





----------------------------------MARINADE----------------------------------


     2    Lemons; juiced


   1/4 c  Extra-virgin olive oil


 2 1/2 tb Dijon mustard


     1 tb Sherry vinegar


     2    Garlic cloves; minced


   1/2 ts Coarse salt


    18    Baby artichokes


          Soaked bamboo skewers


     1 c  Pitted briny black olives





 Remove the toughest outer leaves from the artichokes.


 


 For the sauce: Prepare mayonnaise sauce, whisking together ingredients in
a


 small bowl. Refrigerate covered for at least 1 hour. Reblend sauce if it


 separates.


 


 For the marinade: Prepare marinade, combining ingredients in a broad,


 shallow dish. Trim any remaining tough edges from artichoke leaves and


 slice them in half vertically. Using a small spoon, remove the tiny fuzzy


 choke near the base of each half. Place each artichoke in the marinade


 promptly to avoid discoloration. Cover loosely and let sit at room


 temperature for 30 to 45 minutes.


 


 Fire up the grill, bringing the temperature to medium (4 to 5 five seconds


 with the hand test).


 


 While grill heats, drain artichokes, reserving marinade. Thread an


 artichoke half on a skewer, followed by 2 olives and then another artichoke


 half, avoiding crowding. Repeat with remaining ingredients and skewers.


 


 Grill kebabs uncovered over medium heat for 15 to 18 minutes, turning to


 cook on all sides and brushing with reserved marinade at the same time.


 When done, artichokes should be tender and darkened with a few crisp edges.


 If grilling covered, cook for 12 to 15 minutes, turning once midway and


 brushing then with marinade.


 


 Serve kebabs hot accompanied by mayonnaise sauce. Makes 1+1/2 dozen kebabs.


 


 Notes: REF: Born to Grill : An American Celebration by Cheryl Alters


 Jamison, Bill Jamison (Harvard Common Pr, May 1998 ISBN: 155832111X)


 


 Hanneman May 1998 >McRecipe


 


 Recipe by: Born to Grill, Jamison & Jamison


 


 Posted to bbq-digest by "Garry Howard" 
on May 28,


 1998