Grilled Artichokes With Thai Sauce Recipes

GRILLED ARTICHOKES WITH THAI SAUCE

Steps:

• In a bowl, place all ingredients for peanut butter Thai saucen(last 8 ingredients). Mix well to thoroughly combine. Set aside in a covered container.
• Rinse artichokes in cold water, cut the tips off the top and trim the stem so it sits flat.
• Steam or boil artichokes until petal are soft (about 30-40 minutes). Remove from heat and allow to cool, then cut each artichoke in half length-wise.
• Place artichoke halves in a container. Add all other ingredients except for peanut mixture. Gently mix to thoroughly mix and coat artichokes. Marinate for 6-8 hours in the refrigerator.
• When ready to serve, cook artichoke halves over charcoal grill until lightly brown on both sides.
• Plate each artichoke half on an individual plate and serve with reserved sauce.

GRILLED ARTICHOKES WITH SESAME DIPPING SAUCE

Steps:

• For dipping sauce:
• Whisk mayonnaise, Worcestershire sauce, olive oil, sesame oil, honey, lemon juice, and seasoned salt in small bowl to blend well. Cover and refrigerate until cold.
• For artichokes:
• Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter of 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain.
• Cut any dark green areas off base. Cut artichoke lengthwise into 6 wedges. Place artichoke wedges in lemon water. Repeat with remaining artichokes.
• Steam artichokes until tender, about 30 minutes. Cool. Remove choke and any purple-tipped leaves from center of artichoke wedges.
• Dipping sauce and artichokes can be prepared 1 day ahead. Keep sauce refrigerated. Cover artichokes and refrigerate.
• Prepare barbecue (medium-high heat). Stir olive oil and minced garlic in small bowl to blend.
• Brush garlic oil over artichokes. Sprinkle artichokes with salt and pepper.
• Grill artichokes until slightly charred, turning occasionally, about 8 minutes.
• Transfer artichokes to platter and serve with dipping sauce.