Smoky Grilled Artichokes with Zesty Remoulade
Experience a taste of Houston's renowned grilled artichokes from the comfort of your home. This delightful dish showcases tender, smoky artichokes that are grilled to perfection and served with a zesty remoulade sauce. Ideal for a light, satisfying appetizer or as a side dish at your next gathering, these artichokes capture the simplicity and flavor nuances that have made Houston's a favorite. With a hint of garlic and the bright acidity of lemon, each bite is bursting with flavor. The remoulade adds a creamy, tangy kick that complements the artichokes beautifully. Whether served alone or with the sauce, this dish is sure to impress your family and friends.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
large artichokes
2 (Trimmed, halved, and choke removed)
lemon
1 (Quartered)
olive oil
3/4 cup (Used for basting)
garlic cloves
4 (3 chopped, 2 minced)
salt
1 teaspoon (For seasoning)
ground black pepper
1/2 teaspoon (For seasoning)
mayonnaise
2 cups (Base for remoulade)
green sweet relish
3 tablespoons (For remoulade)
capers
2 teaspoons (Drained for remoulade)
anchovy paste
1 tablespoon (Optional for added depth in remoulade)
Dijon mustard
1 teaspoon (For remoulade)
lemon juice
1 tablespoon (Freshly squeezed for remoulade)
Worcestershire sauce
1/2 teaspoon (For remoulade)
Instructions
1
Begin by preparing the artichokes: trim the tops of the leaves and the stem ends. Cut each artichoke in half lengthwise and carefully remove the fuzzy choke. To prevent browning, squeeze some lemon juice over them immediately. Optionally, you can submerge them in a bowl of lemon water if you're prepping them ahead of time.
2
In a large pot, bring water to a rolling boil. As the water heats, preheat your outdoor grill to medium-high.
3
Once the water is boiling, add the halved artichokes and cook for approximately 15 minutes, or until tender. Drain the artichokes thoroughly.
4
In a medium bowl, combine the remaining lemon juice, olive oil, chopped garlic, salt, and black pepper to create a garlic-infused basting mixture.
5
Brush the garlic dip generously over the artichokes before placing them cut-side down on the hot grill.
6
Grill the artichokes for 5 to 10 minutes, turning occasionally and basting with the prepared dip, until they achieve a nice char and the tips are slightly crisp.
7
Prepare the remoulade: In another medium bowl, mix together the mayonnaise, sweet relish, minced garlic, capers, anchovy paste (if using), Dijon mustard, lemon juice, Worcestershire sauce, and a pinch of salt and pepper. Stir well to combine and adjust seasoning to taste.
8
It's best to refrigerate the remoulade for several hours before serving to let the flavors meld together.
9
Serve the grilled artichokes warm with a side of remoulade for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Grilled Artichokes with Zesty Remoulade?
It is a dish featuring tender, smoky artichokes grilled to perfection and served with a creamy, tangy remoulade sauce, inspired by Houston's restaurant.
How many artichokes do I need for this recipe?
The recipe calls for 2 large artichokes.
How should the artichokes be prepared before cooking?
Trim the tops of the leaves and the stem ends, cut each in half lengthwise, and remove the fuzzy choke.
How do I prevent the artichokes from browning while prepping?
Squeeze lemon juice over them immediately after cutting or submerge them in a bowl of lemon water.
Do I need to boil the artichokes before grilling?
Yes, boil them in a large pot for approximately 15 minutes or until tender before placing them on the grill.
What is the recommended grill temperature?
Preheat your outdoor grill to medium-high.
What are the ingredients for the garlic-infused basting mixture?
The basting mixture consists of lemon juice, 3/4 cup olive oil, chopped garlic, salt, and black pepper.
How long do the artichokes need to be grilled?
Grill them for 5 to 10 minutes, turning occasionally.
What should the artichokes look like when finished grilling?
They should have a nice char and the tips should be slightly crisp.
What is the base for the zesty remoulade?
The base for the remoulade sauce is 2 cups of mayonnaise.
What ingredients provide the 'zest' in the remoulade?
The zest comes from green sweet relish, capers, Dijon mustard, lemon juice, and Worcestershire sauce.
Is anchovy paste necessary for the remoulade?
Anchovy paste is optional but can be added for extra depth of flavor.
How should the remoulade be prepared?
Mix mayonnaise, relish, garlic, capers, anchovy paste (if using), Dijon mustard, lemon juice, and Worcestershire sauce, then season with salt and pepper.
Does the remoulade need to be chilled?
Yes, it is best to refrigerate the remoulade for several hours before serving to let the flavors meld together.
At what temperature should the artichokes be served?
The grilled artichokes should be served warm.
How much olive oil is used in this recipe?
The recipe uses 3/4 cup of olive oil for basting.
How many garlic cloves are required in total?
The recipe uses 4 garlic cloves: 3 chopped for the basting mix and 2 minced for the remoulade (as noted in preparation notes).
What kind of relish is used for the sauce?
Green sweet relish is used for the remoulade.
How much Dijon mustard is in the remoulade?
The recipe calls for 1 teaspoon of Dijon mustard.
How much salt and pepper should be used?
The recipe specifies 1 teaspoon of salt and 1/2 teaspoon of ground black pepper for seasoning.
What is the purpose of the 'fuzzy choke' removal?
The fuzzy choke is inedible and must be carefully removed during preparation to make the artichoke halves ready for consumption.
How much Worcestershire sauce is added to the remoulade?
Add 1/2 teaspoon of Worcestershire sauce.
Can I use bottled lemon juice for the remoulade?
The recipe suggests 1 tablespoon of freshly squeezed lemon juice for the best flavor.
Should the capers be drained?
Yes, the 2 teaspoons of capers should be drained before being added to the sauce.
What is the primary flavor profile of this dish?
It is characterized by smoky, garlic-infused flavors with a bright, acidic lemon finish.
Can this be served as a side dish?
Yes, it is ideal as either a light appetizer or a side dish for gatherings.
Is this recipe vegetarian?
It is tagged as a vegetarian dish, though ensure you omit the optional anchovy paste if strictly vegetarian.
How many steps are in the instruction list?
There are 9 primary instructions ranging from preparation to serving.
What makes this a 'Houston's' style recipe?
It captures the specific flavor nuances and grilling style made famous by Houston's restaurant.
How do I place the artichokes on the grill initially?
Place them cut-side down on the hot grill after brushing with the garlic basting mixture.