Barbecued Artichokes

This recipe was given to us by our friend Ted after he brought it to a camp out.  I don't know where it originated, but Ted calls it "Walt's Wharf Oak Grilled Artichokes & Sauce".  Haven't found anyone yet who didn't like this one! 4 large artichokes 1 cup garlic butter (1 cup melted butter with about 1 tablespoon garlic) 1/4 cup sesame oil (safflower works OK if you can't find sesame) 1/8 cup olive oil (extra virgin is the best) 3 tablespoons honey 2 tablespoons lemon juice 1 cup mayonnaise 2 teaspoons seasoned salt 1 tablespoon "Lea & Perrins" Worcestershire Snip the ends off the leaves of the artichokes, cut about 1/2 inch off the top of each, cut stem off.  Halve each choke and steam until tender (about 1 hour) Coat the steamed artichoke halves with the garlic butter making sure you get it between the leaves.  Can store in refrigerator until ready to grill. Blend all other ingredients together.  This is best if it sits for 24 hours in the refrigerator before serving.  Serve cool (about room temperature or a bit below) Grill coated artichokes on any grill (best over oak or mesquite).  Start cut side up until leaves are browned.  Turn over (cut side down) and continue grilling until the inside browns.  A little burned is OK, dried out is not!  Peel off leaves, dip in sauce and enjoy!

BBQ Artichokes

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© Diana Christopher 2010-2017

Barbecued Artichokes

This recipe was given to us by our friend Ted after he brought it to a camp out.  I don't know where it originated, but Ted calls it "Walt's Wharf Oak Grilled Artichokes & Sauce".  Haven't found anyone yet who didn't like this one! 4 large artichokes 1 cup garlic butter (1 cup melted butter with about 1 tablespoon garlic) 1/4 cup sesame oil (safflower works OK if you can't find sesame) 1/8 cup olive oil (extra virgin is the best) 3 tablespoons honey 2 tablespoons lemon juice 1 cup mayonnaise 2 teaspoons seasoned salt 1 tablespoon "Lea & Perrins" Worcestershire Snip the ends off the leaves of the artichokes, cut about 1/2 inch off the top of each, cut stem off.  Halve each choke and steam until tender (about 1 hour) Coat the steamed artichoke halves with the garlic butter making sure you get it between the leaves.  Can store in refrigerator until ready to grill. Blend all other ingredients together.  This is best if it sits for 24 hours in the refrigerator before serving.  Serve cool (about room temperature or a bit below) Grill coated artichokes on any grill (best over oak or mesquite).  Start cut side up until leaves are browned.  Turn over (cut side down) and continue grilling until the inside browns.  A little burned is OK, dried out is not!  Peel off leaves, dip in sauce and enjoy!

BBQ Artichokes

[Home]   [Family]   [Pet Stuff]   [Family Recipes]   [Wild Places]   [Herbal Business]   [Energy Business]   [Fun Stuff]   [Information]   [Shopping]   [Contact]
© Diana Christopher 2010-2016