GILROY ARTICHOKE KEBOBS

FOR THE SAUCE:
1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1 plump garlic clove, minced
coarse salt (to taste)
FOR THE MARINADE:
2 lemons; juiced
1/4 cup extra-virgin olive oil
2 1/2 tablespoons Dijon mustard
1 tablespoon sherry vinegar
2 garlic cloves, minced
1/2 teaspoon coarse salt
FOR THE KABOBS:
18 baby artichokes
soaked bamboo skewers
1 cup pitted briny black olives

Remove the toughest outer leaves from the artichokes.

FOR THE SAUCE:
Prepare mayonnaise sauce, whisking together ingredients in a small bowl. Refrigerate covered for at least 1 hour. Reblend sauce if it separates.

FOR THE MARINADE:
Prepare marinade, combining ingredients in a broad, shallow dish. Trim any remaining tough edges from 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.

TO COOK:
Fire up the grill, bringing the temperature to medium (4 to 5 five seconds with the hand test).

While grill heats, drain artichokes, reserving marinade. Thread an artichoke half on a skewer, followed by 2 olives and then another artichoke half, avoiding crowding. Repeat with remaining ingredients and skewers.

Grill kebabs uncovered over medium heat for 15 to 18 minutes, turning to cook on all sides and brushing with reserved marinade at the same time. When done, 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 marinade.

Serve kebabs hot accompanied by mayonnaise sauce.

Makes 1 1/2 dozen kebabs
Source: Born to Grill: An American Celebration by Cheryl Alters Jamison, Bill Jamison