Grilled Artichokes with Garlic Dipping Sauce

This sounds really good... I might have to try it!

Marcelle's husband came home bearing a box of 12 baby artichokes. They were delicious served with a dipping sauce made with mayonnaise, garlic and anchovies.

1 cup mayonnaise

6 flat anchovy fillets, drained, patted dry, minced

3 garlic cloves, pressed

1 tablespoon fresh lemon juice

12 baby artichokes

Salt and freshly ground black pepper

2 tablespoons olive oil

Make the sauce by combining the mayonnaise, anchovies, garlic and lemon juice. Cover and chill until ready to serve.

Trim pointed tips (if any) of the leaves with kitchen shears, then cut a thin slice from the ends of the stems to expose a fresh cross section. Trim dark-green fibrous parts from the bases and stems of the artichokes, being careful not to break off the stems. Halve each artichoke lengthwise. Remove the fuzzy centers and any pointed inner leaves.

Boil the artichokes in water seasoned with salt and black pepper until tender, 10 to 12 minutes. Drain, pat dry, then toss with the olive oil.

Start the grill. Oil the grill rack, then grill the artichokes, cut sides down, covered only if using a gas grill. Turn once, until golden brown in spots, 6 to 8 minutes. Serve with the sauce.