MENU DESCRIPTION: “Marinated Fire-Roosted Split Artichokes Served with Tomato Relish and Garlic Mayo.”
I’ve been searching for the chain restaurant with the best recipe for roasted artichokes, and I think I’ve found it. With
roasted garlic mayonnaise and a delicious tomato relish on the side, Claim jumper takes the prize. This recipe is for
just one artichoke, but feel free to add another if more than a couple hungry mouths are waiting. Just be sure to double up on the tomato relish.

MAKES 2 SERVINGS AS AN APPETIZER.

INGREDIENTS

• 1 large artichoke
• 8 cups water
• 3 tablespoons salt
• Juice of 2 lemons
• 4 cups ice

ROASTED GARLIC MAYONNAISE:

• ⅓ cup mayonnaise
• 1 head garlic
• 1 tablespoon olive oil
• ¼ teaspoon lemon juice
• Dash salt

TOMATO RELISH:

• 1 medium tomato, diced (about ½ cup)
• 1 clove garlic, minced (about 1 teaspoon)
• 1 teaspoon minced onion
• 2 basil leaves, minced
• ½ teaspoon olive oil
• ½ teaspoon balsamic vinegar
• ¼ teaspoon salt
• Dash ground black pepper
• 1 tablespoon butter, melted

INSTRUCTIONS

1. Prepare the artichoke by cutting about an inch off the top with a sharp knife. Use scissors to clip the thorny tips off of all the outer leaves so no one gets punctured. Cut the artichoke in half down through the middle. Dissolve 3 tablespoons salt in 8 cups of water in a large bowl. Add juice of 2 lemons and ice, then drop the artichoke halves in the cold brine to marinate for 2 to 3 hours.
2. While artichoke is marinating, roast the head of garlic by preheating your oven to 325 degrees. Cut the top off of a head of garlic and cut the bottom (the root end) so that the garlic will sit flat. Remove most of the papery skin from the garlic, but leave just enough to hold the garlic together. Drizzle 1 tablespoon of olive oil over the garlic, then place it in a small oven-safe casserole dish. Cover it with a lid or aluminum foil and bake for 1 hour or until the garlic begins to brown. When you can handle the garlic, squeeze about 1 tablespoon of roasted garlic from the head and combine it with the mayo, lemon juice, and salt. Stir well.
3. While the garlic is roasting, prepare the tomato relish by combining all of the ingredients in a small bowl. Stir well, then cover and refrigerate until needed.
4. When you are ready to cook the artichoke, bring some water to a boil in a large saucepan with a steamer basket. You don’t want the water to touch the artichoke if you can help it. If you don’t have a steamer basket, fill the pan with just an inch or so of water. When the water is simmering, add the artichoke halves, cover, and steam for 40 to 50 minutes or until the artichoke is tender. While artichoke halves are steaming, preheat your barbecue grill to high heat.
5. When the steamed artichokes are cool enough to handle, use a spoon to scrape out the fuzzy choke inside each half. Brush melted butter over the entire surface of each steamed artichoke half and place each half, flat-side down on the preheated grill. Grill for 4 to 6 minutes or until dark charring marks appear on the face of each half. Serve grilled-side-up with tomato relish (strain the liquid from the relish before serving) and roasted garlic mayonnaise on the side.