Grilled Artichokes with Maille Remoulade

Ingredients

Grilled Artichokes

  • 2 large artichokes
  • 1 lemon, quartered
  • ¾ cup (178 ml) extra virgin olive oil
  • 4 Garlic cloves, minced
  • Salt and pepper to taste
  • 1 lemon, sliced

Traditional French Remoulade

  • 1 cup (250 ml) Maille Mayonnaise de Dijon 
  • 2 tbs (10-15 g) Maille Gherkins
  • 2 tbs (10-15 g) capers, coarsely chopped (or to taste)
  • 1 tbs (15 g) anchovy paste (optional)
  • 2 tbs (30 ml) Maille Dijon Original Mustard
  • 1 tbs (15 ml) lemon juice
  • ½ tsp (5 ml) Worcestershire sauce
  • 1 tsp hot sauce (optional)
  • Salt and pepper to taste
  • Herbs for garnish (optional) chives or tarragon recommended

Preparation

Artichokes

  1. Trim the tops and ends of leaves from the artichokes, cut in half lengthwise and remove the fuzzy choke. Squeeze a bit of lemon on immediately to prevent browning.
  2. Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill to medium-high.
  3. Add artichokes to boiling water, and cook for about 15 minutes. Drain well.
  4. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
  5. Brush the artichokes with the garlic oil, add a lemon slice on top and place them on the grill.
  6. Grill the artichokes for 5-10 minutes, basting with the oil and turning frequently, until the tips are a little charred. Serve immediately with the French remoulade.

Remoulade

  1. In a medium bowl, combine all the ingredients except the salt, pepper and herbs and mix well.
  2. Season, to taste with salt and pepper. Refrigerate prior to serving.

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