Copycat Hitching Post Grilled Artichokes - cooking recipe

Ingredients

For the Artichokes
4 large artichokes
2 lemons, halved
For the Artichoke Basting Sauce
4 tablespoons butter
4 tablespoons olive oil
2 tablespoons white wine
2 tablespoons lemon juice
kosher salt (or Garlic Salt is good, too!)
fresh ground black pepper
Spicy Smoked Tomato Mayonnaise
2 tomatoes, halved
2 pasilla chiles, halved
1/4 cup garlic clove
1/2 lb onion, large, sliced thin
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
2 cups mayonnaise

Preparation

Preheat an outdoor grill to medium heat.
Break off the artichokes' small outside leaves. Cut off the top with a knife and trim the sharp points of the leaves with scissors, rubbing with cut lemon as you go to avoid discoloration. Cut the artichokes in half and also rub with lemon to avoid discoloration. Squeeze the lemon halves into a bowl of cold water, soak the artichokes for 10 minutes, then wash with cold water to remove sand.
Place artichokes in a large steamer insert over simmering water and steam until heart is tender, about 25 to 35 minutes depending upon size.
Allow to cool then remove choke with a spoon.
Meanwhile, in a small saucepan over medium heat, melt the butter with the olive oil. Stir in the white wine and lemon juice, keep warm.
Grill the artichokes, basting with the butter mixture, until golden on the surface and heated through, about 5 to 10 minutes. Season with salt and pepper. Serve with the Spicy Smoked Tomato Mayonnaise.
Instructions to make the Spicey Smoked Tomato Mayonnaise:
Special equipment: smoker/dehydrator.
Chef's Note: If you do not have access to a smoker/dehydrator, you can substitute 4 sun-dried tomatoes and 2 teaspoons ancho or pasilla powder for the tomatoes and pasillas, eliminating the tomatoes and pasilla peppers from the recipe.
Dry the tomatoes and pasilla peppers in an oak smoker/dehydrator overnight.
Preheat an outdoor grill, preferably wood fired with oak wood, for indirect heat cooking.
Wrap garlic and onions loosely in 2 separate foil packets and roast/grill over indirect heat until they are soft, being careful not to burn them. The garlic should take about 1 to 1 1/2 hours; the onions should take about 30 to 45 minutes.
In a food processor, puree the smoked pasilla peppers and tomatoes with the garlic and onions. Add the cayenne, chili powder, paprika and salt. Mix in the mayonnaise. Leftover mayonnaise will keep, refrigerated, for up to 3 or 4 days.