Artichokes Nancy


Courtesy of Mark Lawley


Artichokes Nancy


For 4 Person(s)


  • 2 large artichokes
  • For the remoulade:
  • 3/4 cups mayonnaise
  • 2 green onions, chopped
  • Juice from 1 lemon
  • 1 tablespoons whole-grain mustard
  • 2 tablespoons ketchup
  • 2 tablespoons chopped fresh cilantro or parsley
  • 2 garlic cloves, crushed
  • Salt and pepper, to taste
  • 3 or more dashes cayenne hot sauce
  • For the artichoke marinade:
  • cups canola oil
  • cups olive oil
  • 1/8 teaspoons each of salt, pepper, garlic powder, onion powder, celery seed, celery salt, Cajun seasoning, Greek or Italian seasoning
  • 2 limes, juiced
  • 1 tablespoons whole-grain mustard
  • 3 garlic cloves, crushed
  • 1 teaspoons anchovy paste

Artichokes Nancy Directions

  1. Heat a grill to medium heat.
  2. In a bowl, combine all of the ingredients for the remoulade and chill.
  3. In a blender or food processor, combine all of the ingredients for the marinade.
  4. Wash the artichokes and trim the leaf points if sharp.
  5. Cut the artichokes in half length-wise, then steam the halves in a steamer basket over boiling water for 20 to 25 minutesflipping them over halfway.
  6. Remove the artichokes and allow to cool, then use a tablespoon to dig out the furry middle parts.
  7. Brush the marinade on both sides of the artichokesmaking sure to get under the leaves.
  8. Then, beginning with the cut-side down first, grill for about 15 minutes.
  9. Flip the artichokes and brush with the marinade again.
  10. Remove from the grill and serve with remoulade sauce as a dip for the leaves.

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