Ingredients
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2 cups mayonnaise
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1/2 teaspoon ground black pepper
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2 large artichokes
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1 lemon, quartered
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3/4 cup olive oil
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4 garlic cloves, chopped
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3 tablespoons green sweet relish
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2 garlic cloves, minced
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2 teaspoons capers
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1 tablespoon anchovy paste
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1 teaspoon Dijon mustard
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1 tablespoon lemon juice
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1 teaspoon salt
Instructions
- 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. If preparing artichokes ahead of time, place them in a bowl of lemon water until ready to boil. If unsure how to properly prep an artichoke, look online for an easy demonstration.
- Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
- 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 a coating of the garlic dip, and place them on the preheated grill.
- Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with remoulade.
- Remoulade:
- In a medium bowl, combine all the ingredients and mix well.
- Season, to taste, with salt and pepper. Refrigerate for several hours prior to serving.