Grilled Artichoke, Hatch Chile Garlic Mayonnaise
The year was 1978 at The Chart House in Aspen, Colorado. My date, Jeff, was instructing me on how to eat the curious appetizer that he had ordered. It was something I had never encountered before. It was an artichoke.
He happily showed me how to pull the outermost petals from the globe and dip each one in the ramekin of melted butter, how to scrape the meat from each petal with my bottom teeth. The nutty-earthy flavors, the divine melted butter, the fascinating method for consuming this unique vegetable…I was hooked.
Fast forward to today and it is hard to believe that I’ve been living in Las Vegas for two years now. In addition to the swimming pool, one of my favorite outdoor amenities of the new home is a built-in Blaze Grill.
After having a propane BBQ at my home in LA for all those years, it is such a pleasure to know I will never run out of fuel! And the fabulous Blaze is so much more powerful, the total grill BTUs equal 66,000! It’s hot. And awesome.
So we grill, and eat in the pool ALL THE TIME…today an amazingly good and very popular appetizer of grilled artichokes with our favorite Hatch Chile garlic mayonnaise.
Grilled Artichoke Recipe
- 2 globe artichokes, trimmed
- 3 smashed garlic cloves
- lime juice from 2 limes
- 2 T. olive oil
- 2 t. salt
Fill a Dutch oven or large pot with water. Add garlic, lime juice, olive oil and salt. Stir and add artichokes. Bring to a boil. Reduce heat, cover and simmer for about 35-45 minutes until the artichokes are tender.
Drain artichokes, stem-side-up, in a colander to room temperature.
Slice artichokes into quarters then remove the choke.
Hatch Chile Garlic Mayonnaise
- roasted hatch green chile, medium heat
- garlic, minced
- kosher salt
Mix mayonnaise (your favorite store-bought or homemade) with chopped hatch chiles, garlic, and salt to taste. Chill until ready to serve.
Brush both sides of cooked artichoke quarters very lightly with olive oil. Cook on a hot grill until charred on both sides. They are already cooked, so just looking to get a nice fast char.
Cut limes in half. Brush cut side with olive oil. Grill, cut-side-down until lightly charred.
- fresh edible flower confetti
- fresh herbs
Place Grilled Artichokes on a platter with a bowl of Hatch Chile Garlic Mayonnaise for dipping, and Grilled Limes for squeezing.
*** Extending a special thank you to long-lost Jeff for introducing me to the pleasures of artichokes all those years ago…
Favorite Hatch Chile Recipes
Margarita Salmon Burger Tequila, Lime, and Hatch Chiles
Smoky Pork Chops Rubbed with Smoked Paprika, Cumin, Dry Mustard,
Over Fresh Corn & Fire-Roasted Hatch Chiles
Calabacitas Grilled Yellow Squash, Roasted Hatch New Mexico Chiles,
White Corn, Onion, Oregano, Cumin
Tartine de Thon Bistro-Style Open-Faced Tuna Sandwich with Fire Roasted Hatch Chiles
2 thoughts on “Grilled Artichoke, Hatch Chile Garlic Mayonnaise”
Lori, these photos are amazing and the artichokes look divine. I enjoyed your story about encountering your first artichoke. What a date! Love your photos and recipes! You are awesome!
Thank Jane, you are too sweet! It was a fun post!