Recipe, please, March 19

By Marty Meitus, Rocky Mountain News (Contact)

Published March 19, 2008 at 12:05 a.m.
Updated March 19, 2008 at 9:44 a.m.

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Would you please try to get the recipe for the grilled artichoke appetizer at Elway's Restaurant? They are to die for! - Christine Searle, Franktown

General Manager Tom Moxcey and Chef Tyler Wiard graciously satisfied our request. Elway's is at 2500 E. First Ave., 303-399-5353 (a second location is downtown in the Ritz Carlton).

Have a favorite restaurant dish you'd like to try making? Send your requests to Marty Meitus, Rocky Mountain News, 101 W. Colfax Ave, Suite 500, Denver, CO 80202 or e-mail meitusm@ Rocky MountainNews.com.

Grilled Artichoke With Aioli Dip

Serves 6

6 fresh, ripe artichokes, leaf tips and stem trimmed, tough leaves removed

Aioli Dip:

1 cup mayonnaise

1 tablespoon grill seasoning, plus enough to sprinkle on artichokes before broiling (tested with Spice Hunter Steak and Chop Grill & Broil Seasoning)

3 cloves fresh garlic, minced or crushed

1/2 fresh lemon, juiced; slice other lemon half into 6 pieces; reserve

11/2 sticks (6 ounces) unsalted butter, melted

2 tablespoons chopped flat-leaf Italian parsley, for garnish (optional)

* Trim artichokes and steam whole for 45 minutes.

* Shock in ice-water bath, drain and refrigerate at least 2 hours, or overnight.

* Prepare aioli: Whisk together all dip ingredients in a glass bowl.

* Cover tightly and chill 2 hours or overnight.

* To roast, cut the steamed, chilled artichokes in half lengthwise with sharp knife.

* Place cut side up on baking sheet. Brush each with melted butter, then sprinkle each with grill seasoning.

* Place under hot broiler for 3 to 5 minutes each side.

* Remove artichokes to a serving dish. Serve with lemon slices and aioli dip.

Nutritional information per serving: 365 cal., 16 g fat (16 g sat), 71 mg chol., 21 g carb., 5 g pro., 6 g fiber, 612 mg sodium.

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