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Chipotle Mayonnaise Dipping Sauce, recipe follows
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Cut the tops off the artichokes and trim the leaves so that they will fit into a large covered pot.
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Fill a large pot with water so that the water comes midway up the artichokes.
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Add the olive oil, garlic salt and chipotle powder and bring to a boil over medium heat.
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Cook the artichokes in the boiling water, covered for approximately 30 minutes, starting with the base up, then turning once.
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The artichokes are done when a knife inserts easily into the base, and the leaves pull away with only a little resistance.
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Add the marinade ingredients to a small bowl and stir to combine.
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Heat grill to medium-high.
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Remove the artichokes from the pot to a cutting board and let cool.
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Pour the marinade over the cut top of the artichokes and work the garlic gently into the leaves.
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You can cut and grill them immediately or leave them in the refrigerator overnight.
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When you are ready to grill, slice the artichokes lengthwise down the center and remove the choke.
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Put on a hot grill, and cook until they have good coloration on all sides.
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Transfer to a serving platter and serve with Chipotle Mayonnaise Dipping Sauce.
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A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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Combine all ingredients in a small bowl.
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The chipotle can be adjusted according to taste.
