Ingredients

2 Artichokes, cleaned, halved and steamed

3 T Wasabi mayonaise

1 T lemon juice

2 cloves minced garlic

4 T extra virgin olive oil

salt

pepper

Wasabi Dip

3 T mayonaise

1 T wasabi mayonaise

1 T lemon juice

salt & pepper

Preparation

  1. Whisk well (but do not emulsify) wasabi mayonaise, lemon juice, garlic, salt, pepper, and olive oil. Adjust to taste - different brands of wasabi mayonaise will require adjustment of lemon juice and olive oil. Marinade should be tangy (lemon) but with a kick (wasabi).
  2. Pour over room temp. steamed artichokes in a zip-loc bag. Refridgerate for 20-30 minutes while the grill warms up.
  3. To prepare the dip, mix the plain mayonaise, wasabi mayonaise, lemon juice, salt & pepper. Adjust flavor as necessary. This can be done a day ahead.
  4. Grill the artichokes on both sides over a medium hot grill - about 3 - 5 minutes per side. The artichokes are already cooked, so grilling is just meant to warm them back up and impart the grilled flavor and texture.
  5. Serve with the wasabi dipping sauce and enjoy!