Grilling Guru Recipe: Grilled Artichokes with Spicy Smoked Tomato Mayonnaise

Chef Frank Ostini shares his recipe

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[From September 2011]

Labor Day may be behind us, but if the melting asphalt outside tells us anything, it’s that grilling season still has a long way to go. The Alisal Guest Ranch, located 120-miles north in the Santa Ynez Valley, is a rustic retreat known for its barbecue, even hosting a BBQ Bootcamp (more pork, less pushups) next month with Hitching Post II owner and pitmaster Frank Ostini. Here, Ostini takes on artichokes which, much like L.A.’s summer, are still going strong this year. Simply grilled and paired with a spicy smoked tomato mayonnaise, they’re reason enough to stand over some burning coals on a hot day.The Hitching Post’s Grilled Artichokes
with Spicy Smoked Tomato Mayonnaise

Serves 6

Ingredients:
6 artichokes

Basting for artichokes – mix together:
2 tablespoons butter, melted
2 tablespoons olive oil
2 tablespoons white wine
2 tablespoons lemon juice

Salt and freshly ground black pepper, for seasoning
Spicy Smoked Tomato Mayonnaise, recipe follows

Procedure:
Break off the artichokes’ small outside leaves. Cut off the top with a knife ?and trim the sharp points of the leaves with scissors. Soak in water, and?wash with cold water to remove sand. Steam until heart is tender, ?approximately 25 to 35 minutes depending upon size. Allow to cool. Cut in ?half and remove choke stickers with a spoon.??Grill on the barbecue, basting with the butter, oil, white wine, and lemon ?until warm and crispy. Season with salt and pepper mixture. Serve with the

Spicy Smoked Tomato Mayonnaise
Yields approximately 1 ½ quart

Ingredients:
4 ounces garlic cloves
1 pound onions, large, sliced thin
4 Pasilla peppers, halved
4 tomatoes, halved
1 teaspoon cayenne pepper
1 teaspoon chile powder
1 teaspoon paprika
1 teaspoon salt
1 quart mayonnaise

Procedure:
Slow roast the garlic cloves and onions over oak fire or barbeque until soft. Dry the pasilla peppers and tomatoes in an oak smoker until semi-soft. Puree garlic, onions, tomatoes & pasillas. Add the dry ingredients and mix in the mayonnaise.

Frank Ostini, Chef/Owner/Winemaker
Hitching Post Restaurant & Winery
Buellton, California
©2008  

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