Grilled Artichoke With Tarragon Aioli Dipping Sauce

• 3-4 Large Artichokes
• Marinade:
• 1 C Olive Oil
• 1/4 C Soy Sauce
• 1/2 C Worechester Sauce
• 1/4 C Milani Dill Sauce (can sub dill pickle juice)
• 2 1/2 T Minced Garlic
• 2 T chopped parsley
• 1/2 t salt
• 1/2 t pepper
• 1 t garlic powder
• Tarragon Dipping Sauce:
• 1 C Mayo
• 2 T Milani Dill Sauce (can sub dill pickle juice)
• 1 T Tarragon Vinegar
• 1 t dried Tarragon
• 1/2 t garlic powder
• 1/4 t cayenne pepper
• 2 T red wine

1. Remove tougher outer leaves then cut off top 1/3 of artichoke and about 1 inch of stem, then cut in half vertically. Using a spoon scoop out all of the choke (hairs in the middle above the heart) and smaller purple spikey leaves.
2. In a large pot steam artichokes for about 30 minutes or until outer leaves can be pulled off without much effort.
3. Marinade can be made while artichokes are steaming, simply whisk together all nine ingredients.
4. When artichokes are done steaming let cool for about 15 minutes then place in large tight sealing bag with marinade and refrigerate. Let marinade for 4 hours to overnight.
5. Heat grill to medium. Grill artichokes till heated through and some nice charring about 5-10 minutes per side depending on grill.
6. Make dipping sauce by whisking all seven ingredients together (can be made a day ahead).

artichokes, marinade, olive oil, soy sauce, worechester sauce, dill sauce, t, t, salt, pepper, garlic, tarragon dipping sauce, mayo, t, tarragon vinegar, tarragon, garlic, cayenne pepper, t

Taken from www.epicurious.com/recipes/member/views/grilled-artichoke-with-tarragon-aioli-dipping-sauce-58388349 (may not work)