Copycat Hitching Post Grilled Artichokes: A Culinary Journey to the Central Coast

The scent of woodsmoke and grilled artichokes instantly transports me back to a sun-drenched afternoon in Santa Maria. I was lucky enough to snag a seat at The Hitching Post, the legendary steakhouse where the air crackles with the anticipation of perfectly grilled meats and, of course, their signature artichokes. Each bite was a revelation – smoky, tender, and bathed in a creamy, slightly spicy sauce that left me craving more. I knew right then that I had to recreate this magic at home.

Recipe Overview

• Prep Time: 1 hour 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours 45 minutes
• Servings: 4-8
• Dietary Type: Vegetarian

Ingredients

For the Artichokes:

• 4 large artichokes
• 2 lemons, halved

For the Artichoke Basting Sauce:

• 4 tablespoons butter
• 4 tablespoons olive oil
• 2 tablespoons white wine
• 2 tablespoons lemon juice
• Kosher salt (or Garlic Salt is good, too!)
• Fresh ground black pepper

For the Spicy Smoked Tomato Mayonnaise:

• 2 tomatoes, halved
• 2 pasilla chiles, halved
• 1/4 cup garlic cloves
• 1/2 lb onion, large, sliced thin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 2 cups mayonnaise

Equipment Needed

• Outdoor grill
• Large knife
• Scissors
• Large steamer insert
• Small saucepan
• Food processor
• Oak smoker/dehydrator (optional)
• Foil packets

Instructions

1. Begin by preheating your outdoor grill to medium heat. If you are using a wood-fired grill, aim for indirect heat using oak wood.

2. Prepare the artichokes: Break off the small outside leaves. Using a large knife, cut off the top of each artichoke. Using scissors, trim the sharp points of the remaining leaves. As you work, immediately rub the cut surfaces with a cut lemon half to prevent discoloration.

3. Cut each artichoke in half from top to bottom. Again, rub all cut surfaces with lemon to prevent browning.

4. Squeeze the remaining juice from the lemon halves into a bowl of cold water. Submerge the prepared artichoke halves in the lemon water for 10 minutes. This helps to further prevent oxidation and remove any lingering sand or dirt. After soaking, wash the artichokes thoroughly with cold water.

5. Place the artichokes in a large steamer insert set over a pot of simmering water. Steam until the heart of the artichoke is tender, which typically takes about 25 to 35 minutes, depending on the size of your artichokes. To check for doneness, pierce the heart with a fork; it should offer little resistance.

6. Remove the steamed artichokes from the steamer and allow them to cool slightly. Once cool enough to handle, use a spoon to carefully remove the choke from each artichoke half.

7. While the artichokes are steaming, prepare the basting sauce. In a small saucepan over medium heat, melt the butter with the olive oil.

8. Stir in the white wine and lemon juice. Keep the basting sauce warm over low heat.

9. Grill the artichokes, basting frequently with the butter mixture, until they are golden brown on the surface and heated through, about 5 to 10 minutes.

10. Season the grilled artichokes generously with kosher salt (or garlic salt) and fresh ground black pepper.

11. Serve immediately with the Spicy Smoked Tomato Mayonnaise.

For the Spicy Smoked Tomato Mayonnaise:

1. Chef’s Note: If you do not have access to a smoker/dehydrator, you can substitute 4 sun-dried tomatoes and 2 teaspoons ancho or pasilla powder for the tomatoes and pasilla peppers, eliminating the tomatoes and pasilla peppers from the recipe.

2. Dry the tomatoes and pasilla peppers in an oak smoker/dehydrator overnight.

3. Preheat an outdoor grill, preferably wood fired with oak wood, for indirect heat cooking.

4. Wrap garlic and onions loosely in 2 separate foil packets and roast/grill over indirect heat until they are soft, being careful not to burn them. The garlic should take about 1 to 1 1/2 hours; the onions should take about 30 to 45 minutes.

5. In a food processor, puree the smoked pasilla peppers and tomatoes with the garlic and onions.

6. Add the cayenne, chili powder, paprika and salt.

7. Mix in the mayonnaise.

Expert Tips & Tricks

• Preventing Discoloration: Artichokes oxidize quickly, leading to an unappetizing brown color. The lemon juice bath is crucial for maintaining their vibrant green hue.
• Steaming vs. Boiling: Steaming is preferable to boiling as it helps retain the artichoke’s flavor and prevents it from becoming waterlogged.
• Grill Marks: For those coveted grill marks, ensure your grill grates are clean and well-oiled. Avoid moving the artichokes around too much to allow for proper searing.
• Wood Flavor: Using oak wood on the grill adds a distinct, smoky flavor that complements the artichokes beautifully. If oak isn’t available, consider using other hardwood like mesquite or hickory.
• Basting generously during grilling ensures a moist, flavorful, and prevents burning.

Serving & Storage Suggestions

Serve the grilled artichokes immediately while they are still warm. The Spicy Smoked Tomato Mayonnaise should be served chilled on the side. The artichokes can be presented whole or cut into smaller pieces for easier eating.

Leftover Spicy Smoked Tomato Mayonnaise will keep, refrigerated, for up to 3 or 4 days. Store it in an airtight container to prevent it from drying out. Unfortunately, grilled artichokes are best enjoyed fresh. Their texture deteriorates upon refrigeration.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	836.4 kcal	N/A
Calories from Fat	590 g	71 %
Total Fat	65.6 g	100 %
Saturated Fat	15.1 g	75 %
Cholesterol	61.1 mg	20 %
Sodium	1375.3 mg	57 %
Total Carbohydrate	64.9 g	21 %
Dietary Fiber	14.2 g	56 %
Sugars	12 g	47 %
Protein	9.3 g	18 %

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegan Option: Substitute the butter in the basting sauce with a plant-based butter alternative. For the Spicy Smoked Tomato Mayonnaise, use a vegan mayonnaise and ensure all other ingredients are plant-based.
• Spicier Mayo: For those who like more heat, increase the amount of cayenne pepper in the mayonnaise. A pinch of smoked paprika can also add depth of flavor.
• Herbaceous Twist: Add fresh herbs like thyme or rosemary to the basting sauce for an aromatic touch.
• Citrus Variations: Experiment with different citrus juices in the basting sauce, such as lime or orange, for a unique flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I skip the smoking process for the tomatoes and peppers?
A: Yes, you can substitute sun-dried tomatoes and ancho or pasilla powder as noted in the recipe. While the smoky flavor is characteristic of the Hitching Post version, the substitutes will still provide a delicious flavor.

Q: How do I know when the artichokes are done steaming?
A: The artichokes are done steaming when the heart is tender. You should be able to easily pierce it with a fork.

Q: Can I prepare the artichokes ahead of time?
A: You can steam the artichokes ahead of time and store them in the refrigerator for up to 24 hours. However, it’s best to grill them just before serving.

Q: What if I don’t have a grill?
A: You can broil the artichokes in your oven, basting them frequently with the butter mixture. Keep a close eye on them to prevent burning.

Q: Can I use garlic salt instead of kosher salt?
A: Yes, garlic salt can be used in place of kosher salt. Adjust the amount to your taste preference.

Final Thoughts

These Copycat Hitching Post Grilled Artichokes are more than just a recipe; they’re an experience. From the smoky char of the grill to the creamy, spicy kick of the mayonnaise, each bite is a reminder of the simple pleasures of great food and good company. Don’t be intimidated by the multiple steps – the end result is well worth the effort. So fire up the grill, gather your ingredients, and prepare to transport your taste buds to the Central Coast! I encourage you to try this recipe, and I would love to hear your feedback and any creative twists you add to it. Perhaps you could pair these grilled artichokes with a perfectly grilled steak and a glass of Santa Maria Valley Pinot Noir for the full Hitching Post experience.