Put a Creole twist on tender grilled artichokes with a zesty rémoulade.
Grilled Artichokes with Zesty Rémoulade
2014-06-26 07:01:42
Yields 12
Put a Creole twist on grilled artichokes with remoulade sauce.
Ingredients
- 6 whole artichokes
- 4 lemons, halved
- 1 tablespoon plus 1 teaspoon salt, divided
- 1 teaspoon olive oil
- ½ teaspoon ground black pepper
- Zesty Rémoulade, recipe follows
Instructions
- In a large pot of boiling water, cook artichokes, lemons, and 1 tablespoon salt until tender, about 10 minutes. Remove artichokes from water; let cool 30 minutes or until safe to handle.
- Spray grill rack with nonstick, nonflammable cooking spray. Preheat grill to medium-high (350° to 400°).
- Halve artichokes, and remove the choke with a spoon. Drizzle cut sides with olive oil, and season with remaining 1 teaspoon salt and pepper. Place, cut side down, on grill, cooking until slightly charred and the inside of artichoke is cooked through. Serve immediately with Zesty Rémoulade.
Louisiana Cookin https://www.louisianacookin.com/
Zesty Rémoulade
2014-06-26 07:03:47
Yields 1
Ingredients
- 1 cup mayonnaise
- 2 tablespoons chopped capers
- 2 tablespoons chopped cornichons
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon ground paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon hot sauce, such as Tabasco
Instructions
- In a small bowl, add mayonnaise, capers, cornichons, parsley, lemon zest and juice, paprika, cayenne, salt, black pepper, and hot sauce. Whisk until combined. Cover, and refrigerate until serving.
Louisiana Cookin https://www.louisianacookin.com/
