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
- 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.
- Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill to medium-high.
- Add artichokes to boiling water, and cook for about 15 minutes. Drain well.
- Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
- Brush the artichokes with the garlic oil, add a lemon slice on top and place them on the grill.
- 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
- In a medium bowl, combine all the ingredients except the salt, pepper and herbs and mix well.
- Season, to taste with salt and pepper. Refrigerate prior to serving.