Houston's Grilled Artichokes With Remoulade
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!
- Ready In:
- 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
- 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.
- 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.
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I have never been to Houston’s, but had the best grilled artichokes at Los Altos Grill in Los Altos, CA, and have been looking for the recipe that would produce similar results. And this recipe does! Since I usually make it for larger group of people, I prepare everything earlier (a day or even two) and then just throw artichokes on the grill when I want to serve them. The other small diversion from the original is, that I cook them in salted water with added lemon juice. Everyone loves them!Replies 2
I spoke with one of the Houston’s chefs... no olive oil... straight up salt, pepper and BUTTER. They also steam their artichokes vs boil. They do not cut the top of the stems either. This might be my favorite dish ever. Paired with an unoaked Chardonnay or Blanc di Blancs sparkling wine....delish! Ps. Charcoal grill is essential for getting the char...3Replies 1
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