Houstons Grilled Artichokes With Remoulade Recipes

GRILLED CASTROVILLE ARTICHOKE TARRAGON REMOULADE

Grilled Castroville Artichoke Tarragon Remoulade image

Provided by Food Network

Time 1h5m

Yield 6 appetizer servings

Number Of Ingredients 13

Ingredients

6 large artichokes
1 cup white wine
3 lemons, halved
1 head garlic, split
4 sprigs fresh thyme
3 tablespoons salt, plus additional for seasoning
1 egg yolk
1 teaspoon Dijon mustard
1 cup olive oil
Freshly ground black pepper
3 sprigs tarragon, finely chopped
3 sprigs chervil, finely chopped
Pernod, optional

Steps:

Preheat an outdoor grill to medium heat. (The artichokes can also be done in a grill pan.)
Using a heavy-duty pair of kitchen shears, cut the pointy tips off the leaves of the artichokes. Put the artichokes in a large pot and add cold water to cover. Add the white wine, lemons, garlic, thyme and 3 tablespoons salt. Bring to a boil, then simmer about 30 minutes or until a paring knife easily pierces the heart. Remove from heat and allow to cool in the cooking liquid.
Meanwhile, make the remoulade sauce. In a food processor or by hand with a whisk, mix together the yolks and mustard. Add the oil in a slow, steady stream until the mixture is smooth and emulsified. Season with salt and pepper. Add the chopped herbs and, if desired, Pernod to taste.
Peel off the outer leaves and halve the artichokes. Using a spoon, scrape the choke from the center of the heart.
Grill the artichokes, turning once, until heated through and lightly charred on the outside, about 4 minutes. The artichokes can also be served chilled, without grilling. Serve with the remoulade.

HOUSTON'S GRILLED ARTICHOKES WITH REMOULADE

Houston's Grilled Artichokes With Remoulade image

Houston's is one of my favorite restaurants, if anything, for the simplicity and consistency of their dishes. Here is one of my favorites. You can serve these without the remoulade and they are just as good!

Provided by carmenskitchen

Categories Low Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 large artichokes
1 lemon, quartered
3/4 cup olive oil
4 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
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
1/2 teaspoon Worcestershire sauce
salt & freshly ground black pepper

Steps:

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.

Nutrition Facts : Calories 884.3, Fat 80.1, SaturatedFat 11.4, Cholesterol 30.6, Sodium 1649.7, Carbohydrate 45.7, Fiber 6, Sugar 9.6, Protein 4.5

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