Anonymous Tue May 23 19:49:13 2006

***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

***MARINADE***

2 lemons; juiced

1/4 cup extra-virgin olive oil

2-1/2 tablespoon Dijon mustard

1 tablespoon sherry vinegar

2 garlic cloves -- minced

1/2 teaspoon coarse salt

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. 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 s

ides 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. Notes: \