These artichokes remind me of the artichokes they serve at Houston’s restaurant. They have lots of great garlic flavor and the remoulade sauce is the perfect balance of rich and tangy.
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 2 large artichokes
- 1 Lemon quartered
- 3/4 cup olive oil
- 4 cloves Garlic minced
- salt and pepper to taste
For the remoulade sauce
- 2 cups Hellman's mayonnaise
- 3 T sweet pickle relish
- 2 cloves garlic
- 2 tsp capers
- 1 T anchovy paste
- 1/2 tsp Worcestershire Sauce
- salt and pepper to taste
Ingredients
For the remoulade sauce
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Instructions
- Trim the tops from the artichokes and tips of leaves.
- Cut in half lengthwise and remove the choke. Using ¼ of the lemon, squeeze juice onto cut side to prevent browning. Bring a large pot of water to boil. Preheat an outdoor grill. Add artichokes to boiling water and cook until tender, about 15 minutes. Drain well. Squeeze the juice from the remaining lemon into a small bowl. Add the olive oil and garlic. Season with salt and pepper. Brush the artichokes with the garlic oil. Grill the artichokes and baste with oil, turning frequently, until the tips are slightly charred, about 8 minutes. Serve with remoulade sauce.
- Whisk all the ingredients for the remoulade sauce together until combined. Makes about 2 ¼ cups.
Recipe Notes
The remoulade sauce is also great on crab cakes or with any fish. © Galley Chef All Rights Reserved