A chronicle of my life in recipes. I love to cook, but more importantly I love to eat. The food you cook and eat tells a story of where you were raised and the path you have traveled. This is my story . . .

Friday, July 22, 2011

Grilled Artichokes

One of our favorite dishes from Houston's, the chain based out of Colorado, is their grilled artichoke appetizer. Camille requested them at home, so I decided to give it a shot. What a HIT!
The kids like them paired with the traditional melted butter, but I improvised and made my version of Houston's remoulade.

1 Lemon
Olive Oil
Salt & Pepper

Begin with a large deep skillet with about a half inch of water in the pan. Depending on the number of artichokes you may need more than one pan. The artichokes should fit in a single layer and just sit in the water, you want to steam them, not boil them in the water. Juice half of the lemon into the water. Next, cut the artichokes in half and remove the choke (the furry part by the stem), using the tip of a sharp knife cut just under the furry part and use a spoon to scoop out all the furry pieces, removing any of the small inner prickly leaves too.

Bring the water to a simmer. Place the artichokes in a single layer and top with a lid to steam. Allow to steam until tender, about 15-20 minutes, depending on the size. I just test them with an knife at the thickest part of the vegetable. Remove from the water and drain any water trapped in the leaves. Place the artichokes on a platter and drizzle with olive oil. I like to use a brush to spread it more evenly. Season generously with salt and pepper.

Finally, grill artichokes, cut and seasoned side down on a hot grill. You don't need to grill them long, they are already cooked so just get a little color on them and serve with melted butter or remoulade. (see recipe below).
1/2 C Mayonaise
1 tsp. Mustard, preferably a grainy dijon style
1 tsp. tomato paste or ketchup
cayanne pepper, to taste
Salt & Pepper
A pinch of sugar
I don't measure this very accurately, this is one I just eyeball and taste to get it right. If you aren't comfortable with the "eyeballing" technique, there are very good recipes if you google remoulade.

Mix all ingredients together and chill. Taste for seasoning, I like mine with a little kick, but be careful the cayenne will strengthen as the remoulade rests, so it is best to check just prior to serving and make any adjustments. Serve with the yummiest vegetables you will ever put in your mouth!

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