Grilled Artichokes
1/2 cup olive oil
1/4 cup rice wine, white wine, or apple cider vinegar
1/2 cup dry white wine (Chardonney)- or more if you like
4 cloves garlic, thinly sliced
1/2 -1 onion (chopped)
3/4 cup water
8 artichokes, quartered and choke removed, soaked in a large bowl of
salt & pepper

Dipping Sauce:
1 and 1/2 cup mayonnaise (Best foods light or vegan)
1 tbsp. Dijon Mustard (grey poupon for more kick)
3 tbsp. Minced capers
3 tbsp minced shallots
4 tablespoons mixed fresh herbs (chives, thyme, basil etc)- or more
to taste!
Lemon juice (to taste)
Salt (to taste)
Cayenne pepper (optional, for a kick)


Place Olive oil, vinegar, wine, garlic, onion, and water in a large
saut or soup pan and place on burner, bringing it to a simmer. Drain
artichokes and discard water. Add the artichokes, cut side down in a
single layer in the pan. Bring the mixture to a boil, reduce heat and
cover the pan. Cook until the artichokes are barely tender, about 15
minutes. Remove the artichokes from the pan, season with salt and
freshly ground pepper, and grill for 4-5 minutes until nicely


For a faster recipe, steam artichokes until slightly underdone. Then baste with a little olive oil and grill.

Accompanying Dipping Sauce:
(Inspired by Cooking Live)

Throw in food processor and blend until you get a lovely creamy dip.
Serve with grilled artichokes. Yum!
There will be lots left over, so you can enjoy it with other dishes
or cut recipe in half.

*note: recipe may be halved if you like: 4 artichokes work well