Great as an appetizer or main vegetarian course, grilled artichokes is one of my favorites. I grew up eating them steamed with drawn butter. Taking it further with a little bit of lemon pepper and the char from a wood-fired grill, these artichokes with a lemon remoulade dipping sauce will please everyone at you next family meal! I’m sharing the process that we used in the restaurants I worked at. Gently steamed, then brushed with butter or oil, and seasoned before grilling over a high heat.
Grilled Artichokes with Lemon Remoulade
Equipment
- Large stock pot with lid and steamer basket
- Grill or smoker
Ingredients
Grilled Artichokes
- 4 each artichokes trimmed
- 1 each lemon
- 1 Tbsp Meat Church Gourmet Lemon Pepper Seasoning
- 1 Tbsp melted butter or olive oil
Lemon Remoulade
- 1 tsp zest of lemon or more
- 1-2 tsp juice of lemon or more
- 1/4 cup mayonnaise
- 1 Tbsp whole grain mustard
- 1 Tbsp capers rinsed and chopped
- 1 tsp fresh chives chopped
- 1 Tbsp fresh parsley chopped
- 2 tsp chopped dill pickle or gherkin
- 1 pinch garlic powder
- 1 pinch salt
- 1 pinch pepper
Instructions
Artichokes
- Rub the trimmed artichokes with lemon juice and place the lemons in a large stock pot with a few inches of water.
- Bring the water to a simmer.
- Place the trimmed artichokes, cut side down in the steamer basket of a large pot.
- Cover and steam for 25-35 minutes depending on the size of the artichoke, until the leaves are heart are tender. A leaf should be easy to pull away.
- Remove from the steamer pot and allow to cool a bit, then cut each artichoke in half.
- You can scoop out the fuzzy center part called the choke, if desired before or after grilling.
- Artichokes can be refigerated at this point until ready to grill and serve, up to one day in advance.
- Preheat your grill to high. I set my Traeger to 450-500F.
- Brush the halved artichokes with melted butter or drizzle with olive oil.
- Sprinkle the cut side with Meat Church Gourmet Lemon Pepper seasoning.
- Grill the artichokes, cut side down for 5-8 minutes.
- Serve with Lemon Remoulade
Lemon Remoulade
- In a small bowl, whisk the lemon juice and whole grain mustard into the mayonnaise.
- Add the remaining ingredients including just a pinch of the lemon zest, and stir.
- Adjust the seasoning to desired taste, adding additional lemon juice and zest if desired.
- Refrigerate until ready to serve. This can be made up to one day in advance, and the flavors will meld together.
Notes
For the Lemon Remoulade, you can use any soft leaf herbs you have available, or sub some minced shallot for fresh chives.
