INGREDIENTS

INSTRUCTIONS

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 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.  Notes: REF: Born to Grill : An American
Celebration by Cheryl Alters  Jamison, Bill Jamison (Harvard Common Pr,
May 1998 ISBN: 155832111X)  Hanneman May 1998 >McRecipe  Recipe by:
Born to Grill, Jamison & Jamison  Posted to bbq-digest by "Garry
Howard" <garry@netrelief.com> on May  28, 1998

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