Gilroy Artichoke Kabobs

Prepare the mayonnaise sauce, whisking the ingredients together in a small bowl. Refrigerate covered for at least 1 hour.
MUSTARD-LEMON MARINADE:

2 lemons, juice only
1/4 cup of extra virgin olive oil
2 1/2 tablespoons of  Dijon mustard
1 tablespoon of sherry vinegar
2 cloves garlic, minced
1/8 teaspoon of Kosher salt


Prepare the marinade in a broad, shallow dish.

18 baby artichokes
bamboo skewers, soaked
1 cup of  kalamata olives, pitted


Trim any tough edges from the artichokes and slice them in half vertically. Using a small spoon, remove the tiny fuzzy choke near the base of each half. Place each artichoke in the marinade promptly to avoid discoloration. Cover loosely and let sit at room temperature for 30 to 45 minutes.
Heat the grill to medium. While the grill heats, drain the artichokes, reserving the marinade. Thread an artichoke half on a skewer, followed by 2 olives and then another artichoke half, avoiding crowding. Repeat with the remaining ingredients and skewers.
Grill the kabobs uncovered over medium heat for 15 to 18 minutes, turning to cook on all sides and brushing with the reserved marinade at the same time. When done, the artichokes should be tender and darkened with a few crisp edges. If grilling covered, cook for 12 to 15 minutes. Serve with mayonnaise sauce.