Gilroy, California, is famous for two crops—artichokes and garlic—that pair beautifully together. Black olives add hearty tones to these handsome skewers.
MAKES 1½ DOZEN KEBOAS
GARLIC MAYONNAISE SAUCE
½ | cup Enriched Mayonnaise ([>]) or other mayonnaise |
¼ | cup extra-virgin olive oil |
1 | tablespoon fresh lemon juice |
1 | plump garlic clove, minced |
Kosher salt or other coarse salt to taste | |
MUSTARD-LEMON MARINADE
Prepare the mayonnaise sauce, whisking together the ingredients in a small bowl. Refrigerate covered for at least 1 hour. (Reblend the sauce if it separates.)
Prepare the marinade, combining the ingredients in a broad, shallow dish. Trim any remaining tough edges from the artichoke leaves and slice them in half vertically. Using a small spoon, remove the tiny fuzzy choke near the base of each half. Place each artichoke in the marinade promptly to avoid discoloration. Cover loosely and let sit at room temperature for 30 to 45 minutes.
Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).
While the grill heats, drain the artichokes, reserving the marinade. Thread an artichoke half on a skewer, followed by two olives and then another artichoke half, avoiding crowding. Repeat with the remaining ingredients and skewers.
Grill the kebobs uncovered over medium heat for 15 to 18 minutes, turning to cook on all sides and brushing with the reserved marinade at the same time. When done, the artichokes should be tender and darkened with a few crisp edges. If grilling covered, cook for 12 to 15 minutes, turning once midway and brushing then with the marinade.
Serve the kebobs hot accompanied by the mayonnaise sauce.