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Fire-Roasted Artichokes with Creamy Remoulade

I'm OBSESSED with Hillstone Restaurant (some of you might know this place as Houston's or Bandera). Anyway, the point is I'm in love and during artichoke season they have the most AMAZING fire-roasted artichokes. And the sauce. THE SAUCE IS SO GOOD that I want to drink it. I created a version that you can make at home. It's fast, easy and a sure crowd pleaser of an appetizer. Get ready for some sauce drinkin'!

Ingredients:

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ARTICHOKES:

2 large or 4 small artichokes

1 lemon, quartered

3/4 cup olive oil // 4 minced garlic cloves

1/2 tsp course sea salt // 1/4 tsp course black pepper


REMOULADE:

1/4 cup mayo

1/3 cup plain Greek yogurt

1/2 tsp minced capers

1 tsp Dijon mustard

2 TBS sweet relish

1 anchovy minced or 1 tsp anchovy paste

1/2 tsp of Worcestershire, tamari or soy sauce

2 minced garlic cloves

juice of 1/2 a lemon

black pepper and salt to taste


Instructions:

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Fill a large pot 1/4 of the way full and bring to a boil. Trim the sharp tips of the leaves from the artichokes by cutting with kitchen scissors. Trim the tops of the artichokes by cutting about 1 inch off the top. Trim the stalks of the artichoke. Cut in half lengthwise and remove the fuzzy choke. I find it easy to scrape out with a spoon. Squeeze a 1/4 of a lemon on the artichoke to prevent browning. Squeeze 1/2 a lemon into boiling water. Place artichokes in water - the water should only cover about 1/2 of the artichoke. Do not submerge completely. Reduce heat to medium, cover and let cook for 20-30 minutes. Test the artichoke at the 15 minute marker by pulling an outer leaf. The meat should be tender.


Meanwhile, preheat the broiler of your oven. Then, combine all ingredients for the remoulade in a bowl and whisk well. Pop the remoulade in the fridge until ready to use.


In a separate bowl combine the remaining lemon, olive oil, garlic, salt, pepper and whisk. Set aside until artichokes are done. Remove artichokes from water, pat dry with paper towel, and brush each side with olive oil mixture. Place on a baking sheet and pop them in the broiler, cut side down, for 2-5 minutes, keeping a close eye and flipping once fire roasted marks begin to appear. Flip and repeat this step on the front side. Serve with lemon wedges and remoulade.

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