Pho - Vietnamese Soup

Pho - Vietnamese Soup
One of our favorite dishes - Pho

Sunday, January 20, 2013

Grilled Garlic Artichokes with Wasabi-Mayonnaise Dipping Sauce

We had this at one of our favorite restaurants, Tei Tei Robata Bar, served with a fabulous wasabi mayonnaise dipping sauce.  We couldn't wait to try this on our own and when we did we were very pleased with it's outcome.  At Tei Tei they served their artichokes with a fabulous wasabi-mayonnaise dipping sauce.  Or it's equally as good served with a lemon butter as well.  Very rich in flavors and now this might be my favorite way of preparing artichokes.

6 small artichokes
2 lemons, quartered
1/4 cup olive oil
1/4 cup melted butter
6 cloves garlic, chopped
1 tsp salt
1/2 tsp ground black pepper
wasabi-mayonnaise dipping sauce or lemon butter (recipes to follow)

Fill a large bowl with cold water. Squeeze the juice from one lemon into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.

Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.

Add artichokes to boiling water, and cook for about 15 minutes. Drain.

Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil, butter and garlic; season with salt and pepper.

Brush the artichokes with a coating of the garlic sauce and marinade for at least 30 minutes.

Place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip and either or both of the following for a dipping sauce.

Wasabi-Mayonnaise Dipping Sauce

1 cup mayonnaise
4 tsp soy sauce
1 1/2 tsp sugar
2 tsp fresh lemon juice
2 tsp wasabi paste or 3 tsp wasabi powder

Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.

Lemon Butter

1 stick of butter
2 - 3 lemons
salt and pepper

Melt butter.  Add juice of 2 - 3 lemons depending upon size and your taste.  Stir in salt and pepper.

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