Houston's Grilled Artichokes With Remoulade

Houston's Grilled Artichokes With Remoulade created by carmenskitchen

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:
35mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@carmenskitchen
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@carmenskitchen
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"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!"
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  1. Jolka
    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
  2. John R.
    Actually they use Zatarains Creole Mustard and Frenchs mustards plus at touch of ketchup and horseradish. Truthfully this recipe was missing 10 ingredients and had 8 that aren't in the actual recipe. I'm sure this one is good, just not as advertised.
    Replies 2
  3. Susie B.
    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...
    Replies 1
  4. Heather R.
    Added a tbl spoon of paprika, a splash of Louisiana hot sauce, some Tony’s and a splash of pickle juice to the remoulade. Super legit. Oh, and parsley to my garlic sauce.
    Reply
  5. Heather R.
    Even better than Houston’s. Unbelievably delicious.
    Reply
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