Recipe: Houston's Grilled Artichokes and Remoulade

HOUSTON'S GRILLED ARTICHOKES WITH REMOULADE SAUCE

3 quarts of cold water
1 small fresh lemon, cut in half
Pinch of sea salt
6 whole fresh artichokes
Drawn butter, aioli, or Remoulade Sauce (recipe follows)

Rinse artichokes under cold water. With a sharp knife, very carefully cut about one inch from the top of the artichoke. Trim off the bottom one half inch of the stem. Using scissors or kitchen shears cut off the thorns on the tip of the artichoke petals.

Bring 3 quarts of water to a boil in a large pot or Dutch oven. Add lemon halves and sea salt. Add rinsed and trimmed artichokes to boiling water. Cover the pot with the lid and cook artichokes on a high simmer until leaves are tender. Cooking time can vary depending on the size of the artichokes. Drain cooked artichokes and allow to cool.

Cut cooled artichokes in half and using your fingers, carefully remove the feathery, purple "choke" inside the artichoke halves. Brush artichoke halves with olive oil and season with salt and pepper.

Place halves cut-side down on a hot grill and cook for approximately 4 minutes. Turn halves over and continue to cook until desired grill marks appear.

Serve with drawn butter, aioli or Remoulade Sauce.

REMOULADE SAUCE

1 cup mayonnaise
1/4 cup Creole mustard
1/4 cup fresh lemon juice
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1 tablespoon chopped fresh parsley
2 tablespoons chopped green onions
2 tablespoons chopped celery

Combine all ingredients for the sauce with a rubber spatula.

Source: NBC News Kansan City, 10/2/10