|Grilled Artichokes with Chile Dipping Sauce|
Cut the artichokes in half vertically and scoop out the dark leaves and the "fur." Poach the artichokes in boiling, salted water until the leaves start to come off.
Remove and drain. Marinate in the marinade or grilling sauce for 2 hours.
Combine the mayonnaise, cilantro, chiles, and lime juice.
Grill the artichokes for 3 to 6 minutes on each side, remove and drizzle additional sauce over the top. Serve with the dipping sauce.
From: Firery Foods Supersite (www.fiery-foods.com)
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