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Grilled Artichokes with Garlic Mayonnaise

Grilled artichokes are wonderful—and especially tasty snuggled in this garlicky sauce. Select artichokes that are deep green, relatively heavy, and with tightly closed leaves.

For the garlic mayonnaise:

For the marinade:

To make the garlic mayonnaise: In a small bowl, combine the mayonnaise, garlic, orange juice, and salt. Refrigerate until needed.

To make the marinade: In a large bowl, whisk together the olive oil, tarragon, lemon juice, and salt. Set aside.

Trim bottom outer leaves from artichokes and cut off any spiny leaf tips with kitchen sheers. Peel stems. Cut artichokes in half and with a small, sharp knife, scoop out and discard the hairy chokes. Add artichoke halves to the large bowl and toss with the olive oil mixture to prevent discoloration. Marinate in olive oil mixture at room temperature for 1 hour. Remove from bowl; reserve marinade.

Place artichoke halves in center of cooking grate. Grill until tender, about 20 to 25 minutes, basting frequently with reserved olive oil marinade.

Serve grilled artichokes with any remaining marinade and garlic mayonnaise.

Makes 5 servings.