Grilled Artichokes

Grilled Artichokes
4.5 from 2 ratings
This simple preparation allows the flavor and texture of fresh artichokes to shine. After a quick boil, they're basted with a lemon garlic oil while on the grill, then served with tangy remoulade sauce for dipping.This recipe is by Louis Najarro, head chef at Madisons New York Grill & Bar in Boca Raton, Florida, and was originally published in the South Florida Sun Sentinel.
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Grilled Artichokes recipe - The Daily Meal
Total time: 30 minutes
  • 2 large artichokes
  • 1 lemon, quartered
  • 3/4 cup olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • remoulade sauce (recipe follows)
  • 2 cup mayonnaise
  • 3 tablespoon sweet pickle relish
  • 2 garlic cloves, minced
  • 2 teaspoon capers
  • 1 tablespoon anchovy paste, optional
  • 1 teaspoon dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon worcestershire sauce
  • salt and freshly ground black pepper, to taste
  1. Trim the tops and ends of leaves from 2 large artichokes, cut in half lengthwise and remove the fuzzy choke. Squeeze a bit of lemon on immediately to prevent browning. If preparing artichokes ahead of time, place them in a bowl of lemon water until ready to boil.
  2. Bring a large pot of water to a boil. Add artichokes to boiling water and boil until just tender, about 15 minutes. Drain well.
  3. Preheat an outdoor grill to medium-high heat.
  4. Squeeze the remaining lemon wedges into a medium bowl. Add 3/4 cup olive oil, 4 minced garlic cloves, 1 teaspoon salt and 1/2 teaspoon ground black pepper.
  5. Brush the artichokes with the garlic oil and grill, basting with garlic oil and turning frequently until the tips are a little charred, about 5 to 10 minutes. Serve immediately with remoulade sauce (recipe follows).
  6. In a medium bowl, whisk together 2 cups mayonnaise, 3 tablespoons sweet pickle relish, 2 minced garlic cloves, 2 teaspoons capers, 1 tablespoon anchovy paste (optional), 1 teaspoon Dijon mustard, 1 tablespoon lemon juice and 1/2 teaspoon Worcestershire sauce. Season with salt and pepper, to taste.
  7. Refrigerate for several hours prior to serving to allow flavors to meld. Makes about 2 1/4 cups.