Here’s an Appetizer You Can Get Really Choked Up About

Why is it that when someone mentions Walt’s Wharf, the first thing that pops into my mind is the oak-grilled artichokes? After all, it’s just another dish on a menu loaded with choice offerings. What makes it so memorable?

It could be the unique pairing of smoke and sweetness. The quartered ‘chokes are steamed, then brushed with garlic butter and grilled over a blazing oak fire. Instead of the usual mayonnaise or melted butter for dipping, a Worcestershire aioli mixed with honey and sesame oil is served. That’s it, except for a squeeze of lemon added at the table.

It’s a sociable dish, with everyone reaching to the center of the table to dip the charred leaves into the rich sauce. Chef Mark Tydell suggests a sauvignon blanc as the perfect accompaniment, but I prefer an earthy, fruity merlot. Pair this with a hunk of warm sourdough bread and you have the makings of a fine repast.

* Oak-grilled artichokes:150 calories per ‘choke/15 grams of fat. $7.95 at Walt’s Wharf, 201 Main St., Seal Beach. (562) 598-4433.

Got guilt? Send your ideas about treats you’d like to see featured in this space to occalendar@latimes.com.