Houston’S Grilled Artichoke Recipe

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When you’re ready to eat, simply brush the artichokes with olive oil, grill them for 5 minutes per side, and serve them with the delectable dipping sauce. These tender and smoky Grilled Artichokes with creamy garlicky lemon dipping sauce are a fantastic summer appetizer. Artichokes are trimmed, halved, and steamed beforehand to tenderize and rid them of thorns and chokes.

I adore artichokes, and it’s not just because of the flavor; it’s also because of the leisurely process of eating one, which involves picking off the leaves one at a time, dipping each one in butter or aioli, and savoring the tiny bits of buttery, nutty flesh while hoping to reach the heart, which is where the big, delicious prize is, at the end.

I enjoy artichokes no matter how they are prepared, but grilled artichokes are my favorite due to their smoky charred flavors and golden caramelized bits.

Fire-Grilled Artichokes – J. Alexander’s Holdings

GRILLED ARTICHOKES WITH REMOULADE 🔗

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Ingredients:

  • FOR THE ARTICHOKES
  • 4 large artichokes
  • 1 lemon, quartered
  • 2 garlic cloves, peeled
  • 1 teaspoon black peppercorns
  • 2 tablespoons olive oil
  • FOR THE REMOULADE
  • 1 cup mayonnaise
  • 1-1/2 tablespoons sweet relish
  • 1 medium garlic clove, minced
  • 1 teaspoon capers
  • ½ teaspoon Dijon mustard
  • 1-1/2 teaspoons lemon juice
  • 1⁄4 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste

Instruction:

  1. Trim the stems and tops of the artichokes, and cut in half lengthwise. Bring a large pot of lightly salted water to a boil. Add lemons, garlic, peppercorns, and artichokes. Reduce heat and simmer, covered, for about 15 minutes until stems are tender and leaves pull of easily. Drain well. When cool enough to handle, remove fuzzy choke from center with a spoon.
  2. Preheat grill. Brush cut side of artichokes with olive oil and place cut side down on grill. Grill for 5-10 minutes, until the edges are slightly charred..
  3. Prepare remoulade by placing all ingredients in a food processor (a mini chopper works well), and process until combined. Transfer to a small bowl and season to taste with salt and pepper. Keep refrigerated until ready to use.
  4. Serve artichokes with remoulade. Provide lots of napkins and a bowl for discarded leaves.

FAQ

How to prepare an artichoke?

The artichoke hearts should be coated with 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper before being dumped onto a sheet pan and spread out into a single layer. The artichoke hearts should then roast in the oven for 20 minutes while the oven is preheated to 350 degrees F.

How long does it take to boil artichokes?

Bases of the artichokes should be easily pierced with a knife point, which should take 20 to 40 minutes. Place the artichokes base side down in the boiling water, reduce heat to simmer, and weight the tops of the artichokes with a dish or pot lid that fits into the pot to keep the artichokes submerged.

How long does it take to steam an artichoke?

The artichokes are ready when a knife is inserted into the base and meets no resistance; to eat, remove a leaf and scrape the meat off the tender end with your front teeth. Place the artichokes in the simmering liquid, bottom up, cover, and simmer for about 30 minutes.

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