Category:
Appetizers

Courtesy of Mark Lawley

Easy

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

Heat a grill to medium heat.

In a bowl, combine all of the ingredients for the remoulade and chill.

In a blender or food processor, combine all of the ingredients for the marinade.

Wash the artichokes and trim the leaf points if sharp.

Cut the artichokes in half length-wise, then steam the halves in a steamer basket over boiling water for 20 to 25 minutes—flipping them over halfway.

Remove the artichokes and allow to cool, then use a tablespoon to dig out the furry middle parts.

Brush the marinade on both sides of the artichokes—making sure to get under the leaves.

Then, beginning with the cut-side down first, grill for about 15 minutes.

Flip the artichokes and brush with the marinade again.

Remove from the grill and serve with remoulade sauce as a dip for the leaves.