Fire Roasted Ocean Mist Farms Artichoke with Charmoula Mayonnaise Recipe Courtesy of Executive Chef Tony Baker, Montrio Bistro, Monterey, CA

Roasted Artichoke:
4 Each Ocean Mist Jumbo Artichokes
4 Tbsp Olive Oil
4 Tbsp Balsamic Vinegar
4 Tbsp Garlic, minced
2 1/2 Tspn Brown Sugar
Pinch of Salt and Dried Basil

Charmoula Mayonnaise:
3 Cups Mayonnaise
1 1/2 Cups Lemon Juice
1 1/2 Cups Italians Parsley, chopped
1 1/2 Cups Fresh Cilantro, chopped
1/2 Oz Garlic, peeled
3 Tbsp Paprika
6 Tspn Whole Cumin Seed, toasted and ground
1 1/2 Tpsn Cayenne
3 Tspn Kosher Salt
3/4 Tspn Ground Black Pepper

Roasted Artichoke:
Start recipe with cooking Artichokes by your preferred method. Combine olive oil, vinegar, brown sugar, garlic, salt and basil in a small bowl. Cut cooked Artichokes in half through the stem and remove fuzz. Place cut side up and pour mixture over Artichokes. Wrap artichoke in aluminum foil. Prepare a charcoal or wood grill. Place the Artichokes cut side up directly on the coals or wood chips. Grill for about 15-20 minutes, the leaves should be slightly charred. Serve with Charmoula mayonnaise for dipping.

Charmoula Mayonnaise:
Be sure to toast the cumin prior to grinding!!! Place all DRY ingredients in a bowl and fold in mayonnaise add lemon last to taste and consistency. This mixture has a 3 Day shelf life