At the risk of sounding like a yuppie or a hipster, I was at the farmers’ market yesterday and bought some gorgeous artichokes. This was the first time I had ever tried cooking artichokes, and I tried to recreate the amazing grilled artichokes served at Houston’s. What I realized is that artichokes are sharp and will stab you, but they are easier to prepare than I thought. These make a great appetizer, and you will put the mustard aioli on everything you eat that evening.
Grilled Artichokes
2 servings
Ingredients
- 2 large artichokes
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon dried oregano
- Salt and pepper to taste
Preparation
Prepare a large bowl with cold water and the juice of one lemon. Cut stem off artichoke, leaving about 1 inch. Remove first two rows of leaves. Quarter the artichoke lengthwise, and then remove the fuzzy leaves on the inside. Watch this video before you attempt it! Place the artichoke quarters in the cold lemon water as you clean them since this will prevent the cuts from getting brown. Boil the artichokes for about 15 minutes. Heat up the grill to medium-high. In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and oregano. Brush dressing on artichokes, and grill them about 4 minutes per side, until they are lightly charred. Serve with mustard aioli.
Mustard Aioli
The perfect dip for the artichokes and anything else you can think of. If you don’t have (or like) Miracle Whip then use a full 1/2 cup of mayo. Heathen.
Ingredients
- 1/4 cup Miracle Whip
- 1/4 cup mayonnaise
- 1 tablespoon Grey Poupon Country Dijon or other coarse-grained Dijon mustard
- 1 garlic clove, minced or pressed
- Pinch kosher salt
- 1 teaspoon lemon juice
Preparation
Mix all ingredients in a small bowl. Can be refrigerated for up to two days.
Check out some of my other recipes here.
