Many rave about the grilled artichokes, and their dipping sauce, at the Hitching Post in Buellton, California. I, for one, have tried to duplicate the sauce; I've gotten close but not 100%. The guest chefs at the recent American Wine & Food Festival in LA each submitted a recipe for the program booklet and there, to my amazement, was the HP's artichoke recipe. The basting mix is what they use in the restaurant, I think, but the dip may be different...I don't recall it having smoked tomatoes. Here, in paraphrased fashion, is what Frank Ostini was willing to share:
Prep the chokes and steam until tender. Cut in half and remove choke. Grill, basting with a mix of 2 T each of melted butter, white wine, olive oil and lemon juice.
Make the Spicy Smoked Tomato Mayonaise:
Slow roast 4 oz garlic cloves and 1 lb thinly sliced onions over oak fire until soft. In an oak smoker dry 4 halved Pasilla peppers and 4 halved tomatoes until semi-soft. Puree garlic, onions, peppers and tomatoes, and add 1 t each of Cayenne pepper, paprika, salt and chile powder. Mix in 1 qt mayonnaise. Enjoy.