Artichokes:
2 tablespoons fresh lemon juice
4 large artichokes
1/3 cup olive oil
1 garlic clove, minced
Whisk mayonnaise, Worcestershire sauce, olive oil, sesame oil,
honey, lemon juice, and seasoned salt in small bowl to blend well.
Cover and refrigerate until cold.
Fill large bowl with cold water; add lemon juice. Cut off stem
and
top quarter of 1 artichoke. Bend back dark green outer leaves and
snap off at artichoke base until only pale green and yellow leaves
remain. Cut any dark green areas off base. Cut artichoke
lengthwise
into 6 wedges. Place artichoke wedges in lemon water. Repeat with
remaining artichokes.
Steam artichokes until tender, about 30 minutes. Cool. Remove
choke and any purple-tipped leaves from center of artichoke
wedges.
Prepare barbecue (medium-high heat). Stir olive oil and minced
garlic in small bowl to blend. Brush garlic oil over artichokes.
Sprinkle artichokes with salt and pepper. Grill artichokes until
slightly charred, turning occasionally, about 8 minutes. Transfer
artichokes to platter and serve with dipping sauce.
