Claim Jumper's Fire-Roasted Artichoke Recipe

Roast the head of garlic by preheating your oven to 325 degrees. Cut the top off of a head of garlic and cut the bottom (the root end) so that the garlic will sit flat. Remove most of the papery skin from the garlic, but leave just enough to hold the garlic together. Drizzle 1 tablespoon of olive oil over the garlic, then place it in a small oven-safe casserole dish.

Cover it with a lid or aluminum foil and bake for 1 hour or until the garlic begins to brown.

While the garlic is roasting prepare the tomato relish by combining all of the ingredients in a small bowl. Stir well, then cover and refrigerate until needed.

Prepare the artichoke by cutting about an inch off the top with a sharp knife. Use scissors to clip the thorny tips off of all the outer leaves so no one gets poked. Cut the artichoke in half down through the middle, then bring some water to a boil in a large saucepan to steam the artichokes.

The water should be a couple inches deep in the pan, but not so much as to cover the artichokes. If you have a steamer, that will work as well. When the water is simmering, add the artichokes, cover, and steam for 40 to 45 minutes or until the artichoke is tender. Preheat your barbecue grill to high heat.

Squeeze about 1 tablespoon of roasted garlic from the head and combine it with the mayo, lemon juice and salt. Stir well.

When the steamed artichokes are cool enough to handle, use a spoon to scrape out the fuzzy choke inside each half. Brush melted butter over the entire surface of each steamed artichoke half and place each half, flat side-down on the preheated grill. Grill for 4 to 6 minutes or until dark charring marks appear on the face of each half. Serve grilled-side-up with tomato relish (strain the liquid from the relish before serving) and roasted garlic mayonnaise on the side.