I grew up back east and one distinct memory I have is of my family grilling up fresh artichokes that we would get in the Hamptons every year. There was a farm that would sell these giant oversized artichokes that immediately made my mouth water. One of my aunts would make their signature Chipolte sauce that would give just enough bite to make you never forget how good an artichoke could taste. I can remember the smell of them grilling while we played and just as we worked on a summertime pool size appetite they were ready to be enjoyed as we all dried off getting out of the pool. Ready to dive into this feast the best part was she had two choices one hot and one chilled and both left lasting memories for me as this dish truly defined summer and obviously left a tasty mark on my childhood and we hope this does the same for you and your family. this is a dish that screams DELISH!
Here is her recipe as she so graciously gave me to share – please gives us your feedback as she is anxious to hear your thoughts!
Enjoy a taste that still makes me crave this dish 30 plus years later!
6 artichokes
1 Tbsp garlic salt
2 Tbsp olive oil
1/2 cup soy sauce
1/2 cup olive oil
1/4 cup red wine vinegar
2 Tbsp Worcestershire sauce
1 Tbsp sesame oil
4 garlic cloves, minced
1/2 tsp kosher salt
A few grinds ground pepper
Pammy’s Special Ingredient:
1 tbsp of A-1 Steak sauce with tsp of lemon
Directions:
Put the artichokes in a large pot. Cover with water and sprinkle on the garlic salt and add the 2 Tbsp olive oil. Turn heat to high and bring to a boil. Boil for 45 minutes, until a middle leaf pulls of easily. Drain water and set artichokes aside until cool enough to handle.
Once cooled, cut artichokes in half lengthwise. Scoop out the choke . Put into a large bowl and set aside. In a medium bowl, combine the 1/2 cup olive oil, soy sauce, red wine vinegar, Worcestershire, sesame oil, garlic, salt and pepper, 1 tbsp of A-1 Steak sauce with tsp of lemon. Stir using whisk until well combined. Pour over artichokes and let marinate for up to an hour.
Set grill to medium high. Grill artichoke halves on each side for 3 minutes.
Chipotle Dipping Sauce:
1 cup mayonnaise
1 Tbsp lemon juice
3 chipotle peppers, seeded and minced
2 garlic cloves, minced
In a small bowl, whisk all ingredients together. Cover and keep refrigerated until serving time.
Enjoy and have a great summer from our family to yours!
