Houston’s Grilled Artichokes With Remoulade

The first time I tried grilled artichokes was at a casual outdoor cafe on a warm Houston evening. The slightly smoky char, the tender heart, and that tangy remoulade… it was a revelation. I remember thinking, “Why haven’t I been eating artichokes like this my whole life?” From then on, I was hooked, experimenting with grilling techniques and remoulade recipes until I could recreate that magical Houston experience in my own kitchen.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20-25 minutes
• Total Time: 40-45 minutes
• Servings: 4
• Dietary Type: Vegetarian

Ingredients

For the Grilled Artichokes:

• 2 large artichokes
• 1 lemon, quartered
• ¾ cup olive oil
• 4 garlic cloves, chopped
• 1 teaspoon salt
• ½ teaspoon ground black pepper

For the Remoulade:

• 2 cups mayonnaise
• 3 tablespoons green sweet relish
• 2 garlic cloves, minced
• 2 teaspoons capers
• 1 tablespoon anchovy paste (optional)
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• ½ teaspoon Worcestershire sauce
• Salt and freshly ground black pepper to taste

Equipment Needed

• Large pot
• Outdoor grill
• Medium bowl
• Small bowl

Instructions

1. Begin by preparing the artichokes. Trim the tops and ends of the leaves using kitchen shears or a sharp knife, and cut each artichoke in half lengthwise. Carefully remove the fuzzy choke from the center of each half with a spoon. As you prepare each artichoke half, immediately squeeze a bit of lemon juice onto the cut surfaces to prevent browning. If you are preparing the artichokes ahead of time, place them in a bowl filled with lemon water until you are ready to boil them.

2. Bring a large pot of water to a boil. While the water is heating, preheat an outdoor grill for medium-high heat.

3. Carefully add the prepared artichoke halves to the boiling water and cook for about 15 minutes, or until the artichoke hearts are tender when pierced with a fork.

4. Once cooked, drain the artichokes thoroughly in a colander to remove excess water.

5. While the artichokes are cooking, prepare the garlic dip. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and chopped garlic. Season with salt and pepper. Whisk to combine.

6. Generously brush the cooked artichoke halves with the garlic dip, ensuring that the dip coats all surfaces.

7. Carefully place the artichokes on the preheated grill, cut-side down. Grill for 5 to 10 minutes, basting frequently with the garlic dip and turning occasionally, until the tips of the leaves are a little charred and the artichoke hearts are nicely browned.

8. While the artichokes are grilling, prepare the remoulade. In a small bowl, combine the mayonnaise, green sweet relish, minced garlic, capers, anchovy paste (if using), Dijon mustard, lemon juice, and Worcestershire sauce. Mix well to combine all the ingredients.

9. Season the remoulade to taste with salt and freshly ground black pepper. Refrigerate the remoulade for at least several hours prior to serving to allow the flavors to meld together.

10. Serve the grilled artichokes immediately with the chilled remoulade for dipping.

Expert Tips & Tricks

• Prepping Ahead: You can prepare the artichokes earlier in the day and keep them submerged in lemon water in the refrigerator. This saves time when you’re ready to grill.
• Grill Marks: For beautiful grill marks, avoid moving the artichokes too much while they are on the grill. Let them sit for a few minutes on each side to develop those lovely char lines.
• Spice It Up: Add a pinch of cayenne pepper to the remoulade for a little kick.
• No Grill? If you don’t have a grill, you can broil the artichokes in the oven. Place them on a baking sheet and broil for 5-7 minutes per side, watching carefully to prevent burning.
• Anchovy Alternative: If you’re not a fan of anchovy paste, you can omit it from the remoulade or substitute a pinch of finely grated Parmesan cheese for a similar umami flavor.

Serving & Storage Suggestions

Serve the grilled artichokes hot off the grill with a generous dollop of chilled remoulade. They make an excellent appetizer or side dish. For a complete meal, pair them with grilled fish or chicken.

Leftover grilled artichokes can be stored in an airtight container in the refrigerator for up to 3 days. The remoulade will also keep for up to 3 days in the refrigerator. Reheat the artichokes in a skillet or in the oven until warmed through. While you can freeze artichokes, they tend to lose their texture and become mushy, so refrigeration is preferable.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	65g	83%
Saturated Fat	9g	45%
Cholesterol	15mg	5%
Sodium	900mg	39%
Total Carbohydrate	15g	5%
Dietary Fiber	4g	16%
Sugars	5g	N/A
Protein	2g	4%

Variations & Substitutions

• Vegan Remoulade: Substitute vegan mayonnaise and Worcestershire sauce for a completely plant-based version.
• Herbaceous Twist: Add fresh chopped herbs like parsley, dill, or chives to the remoulade for a brighter flavor.
• Grilled Lemon: Try grilling the lemon halves alongside the artichokes for a smoky citrus flavor. Squeeze the grilled lemon over the artichokes before serving.
• Different Dips: If you’re not a fan of remoulade, try serving the artichokes with garlic aioli, pesto, or a simple vinaigrette.
• Seasonal Artichokes: Look for artichokes during their peak season (spring and fall) for the best flavor and texture.

FAQs (Frequently Asked Questions)

Q: How do I know when the artichokes are done boiling?
A: The artichokes are done boiling when the heart is tender when pierced with a fork, and a leaf can be easily pulled off.

Q: Can I use jarred artichoke hearts instead of fresh ones?
A: While you can use jarred artichoke hearts, the flavor and texture will be different. Fresh artichokes are recommended for the best results.

Q: Can I make the remoulade ahead of time?
A: Absolutely! In fact, the remoulade tastes even better when made ahead of time, as it allows the flavors to meld together. Store it in the refrigerator for several hours or overnight.

Q: My artichokes are browning quickly after I cut them. What should I do?
A: This is normal! Artichokes oxidize quickly when exposed to air. That’s why it’s important to squeeze lemon juice on the cut surfaces immediately and submerge them in lemon water if you’re not cooking them right away.

Q: Can I grill the artichokes indoors?
A: Yes, you can use a grill pan on the stovetop or broil them in the oven. Just be sure to watch them closely to prevent burning.

Final Thoughts

These Houston-style grilled artichokes with remoulade are more than just a recipe; they’re a taste of sunshine, good times, and shared laughter. Don’t be intimidated by the artichoke’s thorny exterior – the delicious heart inside is well worth the effort. Gather your friends, fire up the grill, and prepare to be amazed by this simple yet elegant dish. We invite you to try this recipe and share your creations and feedback! Pair it with a crisp glass of Sauvignon Blanc for the perfect summer evening treat.