My other post on artichokes didn’t include what they look like after they are steamed. So here ya go! The March 2009 issue of Southern Living (seriously, buy it, it’s so good) did an article on artichokes and a recipe for grilling them. They also posted several recipes for mayo mixtures that taste great with chokes or as sandwich spreads, pasta salad dressing or sauces for other grilled veggies. I tend to be a plain mayo purist about my chokes but I loved some of these flavor combos so I wanted to share!
Pepperoncini Mayo: 2/3 cup mayo, 3 tbsp pepperonichini peppers, 1 tsp lemon zest. Salt and pepper to taste.
Garlic-Lemon Mayo: 2/3 cup mayo, 1 pressed garlic cloves, 2 tsp lemon zest, 1 tbsp lemon juice, 1/8 tsp ground red pepper. Salt and pepper to taste.
Herb-Shallot Mayo: 2/3 cup mayo. 2 tbsp ginely chopped fresh flat-leaf parsley, 1 tbsp dijon mustard, 1 minced shallot (or 2 tbsp minced sweet onion). Salt and pepper to taste.
Chiplte-Lime Mayo: 2/3 cup mayo, 1 tbsp minced canned chipotle pepper in adobe sauce, 1 tsp lime zest, 2 tsp lime juice. Salt and pepper to taste.