Houston's Grilled Artichokes are charred whole artichokes brushed with garlic-infused olive oil and served with a briny remoulade. The contrast of smoky exterior and tender interior makes this a standout appetizer.
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Trim the tops and ends of leaves from the 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. If unsure how to properly prep an artichoke, look online for an easy demonstration.
Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
Add artichokes to boiling water, and cook for about 15 minutes. Drain well.
Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill.
Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with remoulade.
Remoulade:.
In a medium bowl, combine all the ingredients and mix well.
Season, to taste, with salt and pepper. Refrigerate for several hours prior to serving.
Store leftover artichokes and remoulade separately in airtight containers for up to 3 days. Reheat artichokes gently in a low oven or serve chilled.
grill or grill pan · large pot for boiling
Yes. Boil quartered artichokes with lemon until tender (about 20 minutes), then pat dry and grill. This ensures they cook through without burning.
Yes. Mix the remoulade up to 2 days ahead and refrigerate. Stir before serving.
Medium-high heat. Grill until cut sides are golden-brown with char marks, about 4–5 minutes per side.
Absolutely. They're equally delicious with just the garlic oil and a squeeze of fresh lemon.
