This is a real crowd-pleaser and gets eaten up so quickly. It is so fun to make and I always double the recipe.

Ingredients:

  • 2 large artichokes
  • 1 lemon, quartered
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1/2 cup soy sauce

Remoulade Sauce:

  • 2 cups mayonnaise
  • 1/4 cup whole-grain mustard
  • 1/4 cup lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup chopped parsley
  • 2 tablespoons chopped capers (measured after chopping)
  • 2 teaspoons caper juice from jar of capers
  • 2 teaspoons granulated garlic
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon Louisiana hot sauce
  • 1/4 teaspoon black pepper

Directions:

  1. Trim the tips of the artichoke leaves.
  2. Place the artichokes in a large pot of water—enough to cover artichokes.
  3. Add salt and lemon.
  4. Cook for about 30 minutes. Artichokes should not be completely done—a little firm.
  5. Remove from water and let cool.
  6. Cut artichokes in half lengthwise and remove purple petals and fuzz.
  7. Mix together olive oil, balsamic vinegar, and soy sauce in a large plastic bag.
  8. Put artichokes in bag. Seal the bag; turn and coat.
  9. Marinate for several hours or overnight.
  10. Combine remoulade sauce ingredients in a food processer and pulse until combined. Do not over-process.
  11. Sprinkle artichokes with sea salt and put on grill for about 5 to 7 minutes on cut side, turn and grill for another 4 to 5 minutes.
  12. Put the remoulade sauce in a small serving bowl. Put the artichokes on a plate around the bowl.