Handy Hints for Barbecue Grilling:

· Be organised: have everything you need ready and at hand before you start grilling - Go through your food plan; think food ingredients, marinades, seasonings, equipment and tools. Cover food to protect against flies and sun.

· Don't use a fork and never stab the food when turningit is best to use a pair of tongs to grip and turn. When you stab the meat with a fork, you will allow tasty juices to drain away into the fire which then can spit and develop aggressive flames.

· Food cooks faster under a covered grill

· You don't need to marinate tender cuts of meat overnight; they can be marinated in as little as 15 minutes! Less tender meats need to be marinated at least 6 hours.

· If using wooden skewers, soak in water thirty minutes before using so ends won't burn during grilling time.

Grilled Artichokes with Garlic Mayonnaise

Thanks to Weber barbecues

Select artichokes that are deep green, relatively heavy, and with tightly closed leaves.

Garlic mayonnaise
1/2 cup mayonnaise
1 clove garlic, minced
2 tablespoons orange juice
pinch kosher salt

4 large artichokes, 10 to 12 ounces each
Juice of 1 lemon
1 tablespoon extra virgin olive oil
1/2 teaspoon dried tarragon

1/4 teaspoon kosher salt

In a small bowl combine the mayonnaise ingredients and refrigerate until needed.

Bring a large pot of salted water to a boil.

Cut the stem off each artichoke, leaving about 1 inch attached. Peel off the dark outer leaves until you expose the light green, yellowish leaves underneath. Lay each artichoke on its side and cut off the top half so you have just the firm base to work with. Cut each base in half lengthwise through the stem and drop each half into a large bowl of water mixed with the lemon juice (to prevent discoloration).

One at a time, lift the artichokes from the lemon water and use a teaspoon to scoop out all of the fuzzy choke and purplish leaves. Then use a small sharp knife to trim off the bottom ends of the leaves and any other greenish or yellowish areas around the base, including about 1/16 inch all the way around the stem. After each artichoke is trimmed, return it to the lemon water.

Drain the artichokes and cook them in the boiling salted water until you can pierce them easily with a knife, 10 to 12 minutes, but don't overcook them. Drain the artichokes in a colander and place in a large bowl. While still warm, add the oil, tarragon, and salt. Toss gently to coat the artichokes. (The artichokes may be made up to this point and refrigerated for up to 4 hours. Bring to room temperature before grilling.)

Grill the artichokes over direct medium heat until well browned and warm, 4 to 6 minutes, turning once. Serve warm with the garlic mayonnaise.

Makes 4 servings

 

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