Grilled aritchokes with rémoulade dipping sauce
It’s coming to the end of the barbeque season which is a double edge sword. On one hand, I’m sad because the ease of throwing meat and veggies on the grill at the end of a long day will no longer be in my grasp. But on the other hand, Fall and Winter bring some of my favorite comfort foods!
Luckily for us, here in sunny California, grilling season is extended a bit. And even when it is Winter, our grills can stay on the patio and be used without first having to dust off an inch of snow.
To celebrate those of us who are still wearing shorts and tank-tops and aid in the daydreaming of you who are wearing parkas and Uggs, I’m sharing my favorite grilled artichokes with a creamy and somewhat spicy dipping sauce. The sauce was inspired by the one they serve at Houston’s Restaurants. It’s the closest I’ve come and I’m happy with it, but it still doesn’t quite meet the original!
|Ingredients (serves 4)For the artichokes
1 lemon (juiced)
2 tablespoons extra virgin olive oil
sprinkle of kosher salt and freshly ground pepper
For the sauce
2 tablespoons mayonnaise (homemade or from the jar)
1 teaspoon dijon mustard
1 garlic clove, crushed
1 teaspoon anchovy paste
3 teaspoons lemon juice
1 teaspoon chopped capers
1/8 teaspoon cayenne pepper
1/4 teaspoon apple cider vinegar
1 tablespoon chopped fresh parsley (If you don’t have it, leave it out. Don’t use dried)
dash of kosher salt and freshly ground pepper
Start by mixing all of the sauce ingredients in a small glass bowl. Cover with plastic wrap and refrigerate while you prepare the artichokes.
Fill a large pot 1/4 of the way full with water. Bring to a boil, then add juice of 1 lemon.
Trim the stalks of the artichokes and any leaves that are sharp. Using a sharp knife, chop off the top inch or so of the artichoke.
Cut each artichoke in half, and remove the hairy middle by scraping with a spoon.
Place the halves in the pot. The water should go about half way up the artichokes, not submerge them.
Reduce heat to medium, and cook covered for 20 minutes. Meanwhile, heat a grill to medium-high heat.
Test an outer leaf for doneness. The meat should be tender but not fully cooked.
Drain the water and place halves on a cutting board. Drizzle the flat side with EVOO and sprinkle with salt and pepper.
Place the artichokes cut-side down on the grill for 10 minutes. Remove from heat and serve with sauce on the side.