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This is an extremely versatile dish that can be done ahead of time and thrown back on the grill as it is heating up, and it can be served either warm or cold. To take a short cut with the aioli, we have used a prepared mayonnaise as the base.

Ingredients

• 4 small fresh artichokes

• 2 lemon slices

• Cayenne Marinade

• 1/4 cup rice wine vinegar

• 2 tablespoons olive oil

• 1 teaspoon ground cayenne chile

• Green Chile Cilantro Aioli

• 1 cup mayonnaise

• 2 tablespoons chopped fresh cilantro

• 2 teaspoons minced serrano chiles

• 1 teaspoon lime juice

• 1/4 teaspoon cumin seeds

Instructions

Cut the artichokes in half vertically and scoop out the center leaves and the “fur” of the choke. Immediately squeeze some lemon juice over the center and cut leaves to keep the artichoke from discoloring. Poach the artichokes in boiling water until the leaves just start to come off easily.

Remove the artichokes and drain. Drizzle the marinade over the artichokes and marinate, coved for a couple of hours at room temperature.

Combine all the ingredients for the aioli and allow to sit at room temperature for 30 minutes or more to blend the flavors.

Grill the artichokes over a medium-low fire for 10 minutes or until the heart is tender.

To serve, place the artichokes on plates and place a dollop of the aioli in the center of each artichoke and serve with additional aioli on the side.

It is necessary to make small batches of this dressing because the avocado will discolor slightly on the second day; however, it is so good and so versatile, that it probably won’t last that long anyway. We have found that using Champagne vinegar adds zest without the harshness associated with other types of vinegars. For a tasty and unusual touch, serve the dressing over cooked chilled vegetables, such as fresh asparagus or artichokes.

Ingredients

• 1 ripe avocado, peeled, seed removed, and cut into quarters

• 2 tablespoons Champagne vinegar

• 1/4 cup water

• 1/2 cup unflavored low-fat yogurt or sour cream

• 2 tablespoons cilantro

• 1/4 teaspoon salt

• 1 teaspoon sugar

• 1 clove garlic

• 1 fresh serrano chile, seeds and stem removed

Instructions

Place all of the ingredients in a blender or food processor and blend until thoroughly mixed. If the dressing seems too thick, add more water or yogurt. Use as soon as possible; store, covered tightly in the refrigerator until ready to use.