Serves: 4
Total Calories: 400

FOR THE MAYONNAISE:
1 cup mayonnaise
2 tablespoons finely chopped fresh dill
2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
1 teaspoon kosher salt

4 medium fresh artichokes
extra-virgin olive oil

TO MAKE THE MAYONNAISE: In a medium bowl whisk together the mayonnaise ingredients. Cover and refrigerate until ready to use.

Trim the stems of the artichokes, leaving about 1/2 inch of stem attached. Pull off the exterior leaves, exposing the tender, pale green leaves underneath. If the remaining leaves are thorny, snip off their ends with scissors. Level the tops of the artichokes by cutting them off about 1/2 inch from the end.

Place a steaming rack in a large saucepan and add water up to the base of the rack. Bring the water to a boil and put in the artichokes, upside down. Cover the saucepan and steam the artichokes until tender, 20 to 25 minutes check to make sure the water doesn't boil away and add more if necessary. To test for doneness, insert a knife into the artichoke base it should slide in and out easily, without resistance.

As soon as the artichokes are done, transfer them to a large bowl of ice water to stop the cooking. Drain well and place on a plate with the stem ends up. Cover and refrigerate for at least 1/2 hour.

Halve the artichokes lengthwise, through the stem. Using a spoon or small knife, scrape the purple leaves and fuzzy choke out of each one. Brush or spray the artichokes all over with olive oil. Grill over Direct Medium heat until marked on the outside and warm throughout, 8 to 12 minutes, turning once or twice during grilling time. Serve warm, at room temperature, or chilled, with the mayonnaise.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 400
Calories from Fat: 400

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Vegetables
Artichoke With Lemon-Dill Mayonnaise
Arugula Pizza
Barbecued Cabbage
Cajun Corn With Louisiana Butter
Cauliflower And Red Onion Curry
Corn On The Cob Italian-Style
Frittata Primavera With Asiago Cheese
Grilled Asparagus With Tarragon Butter
Grilled Vegetable Pasta Salad
Middle Eastern Pita With Tzatziki Sauce
Pizza Dough On The Grill
Pizza Margherita
Poblano Rellenos
Portabello Burgers With Roasted Peppers
Provençal Sandwiches With Roasted Garlic Paste
Roasted Artichokes
Rustic White Bean Soup
Spring Vegetable Platter
Summer Vegetable Risotto
Summer Vegetables With Romesco Sauce
Sweet Potato With Cinnamon Butter
Yukon Gold Potatoes And Button Mushrooms