Grilled artichokes are one of life’s simple pleasures. Artichokes can be so much fun to eat! I brush them with butter and garlic and grill them to get a wonderful smoky flavor. You can’t have grilled artichokes without a rich, tangy dipping sauce like remoulade!
Since artichokes may seem a little intimidating to eat, keep in mind that the edible part of the artichoke is located at the base of the petal. Dip your grilled artichoke into your favorite dipping sauce and pull with your teeth to strip off the delicious meaty part. Once you eat through all of the artichoke petals, you’ll make your way down to the heart of the artichoke, which is the best part! Learn how to properly eat an artichoke here.
Ingredients for the Artichokes:
- Juice from 1 lemon
- 1 quart water
- 4 artichokes
Ingredients for the Remoulade:
- 4 anchovy fillets
- 8 teaspoons capers
- 1 cup mayonnaise
- 1 teaspoon ketchup
- 4 teaspoons Dijon
- 8 teaspoons relish
- 1 teaspoon horseradish
- 1 teaspoon Worcestershire
- 2 teaspoons lemon juice
- Freshly ground black pepper
Ingredients for the Butter Mixture:
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 2 cloves garlic minced
For the Artichokes:
- Place the lemon juice and water into a large bowl and place it next to your cutting board.
- Trim ½ inch off the stem and top ends of the artichokes. Use a peeler to peel the tough skin off the stem of the artichoke. Pull off the toughest outer leaves. With the kitchen scissors, cut off the prickly points of the remaining leaves. Cut each artichoke in half vertically and remove the fuzzy choke inside. An easy way to do so is by using a paring knife to cut around the fuzzy part inside, being careful not to remove any of the edible artichoke. You can use a spoon to help scrape it out once you’ve cut around it. As you finish trimming each artichoke, place it in the lemon water so it doesn’t brown.
- Prepare a steamer basket inside a large pot and fill the bottom with water, making sure it doesn’t touch the steamer basket. Place all the artichokes inside the basket and cover the pot. Turn the stove on high until you can see steam inside the pot, then turn the heat to medium. Cook for 25-30 minutes, until the artichokes are tender enough that you can easily stick your paring knife into one.
For the Remoulade:
- Place the anchovies and capers onto your cutting board and chop together until finely minced. Place into a mixing bowl with the mayonnaise, ketchup, Dijon, relish, horseradish, Worcestershire, and 2 teaspoons of lemon juice. Season with salt and pepper, to taste. Let sit for 30 minutes before serving as the flavors will meld together, resulting in a better final product. The remoulade can be kept in an airtight container in the fridge for up to 2 weeks.
For the Butter Mixture:
- Place the butter, olive oil and garlic in a small saucepot, along with ¼ teaspoon of salt. Heat on medium until the butter is just melted. Brush the butter mixture onto all sides of the artichoke and on the stem.
- Heat a gas grill or a stovetop grill pan, both on medium-high heat. Place the artichokes onto the grill, cut side down and press on top of them with a spatula. Grill for 3-5 minutes, turning and basting them with the butter mixture, until nicely charred. Serve immediately, accompanied by the remoulade.