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Restaurants›Land Ocean Restaurant Meridian›Grilled Artichoke Recipe

Grilled Artichoke Recipe

Name: Land Ocean Restaurant Meridians Grilled Artichoke Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 item large globe artichokes; 1 item lemon; 3 tbs olive oil; 1 tsp coarse salt; 1 tsp freshly ground black pepper; 4 cups water (for steaming); 1 cup mayonnaise; 1 tbs plain Greek yogurt; 1 tsp Dijon mustard; 1 tsp whole-grain mustard; 1 cup fresh basil leaves, packed; 1 tbs lemon zest; 2 tbs lemon juice; 1 tsp capers, rinsed and chopped; 1 tsp garlic, minced; 1 tsp hot sauce (optional); 1 tsp salt; 0.5 tsp freshly ground black pepper; 1 tbs extra-virgin olive oil; 4 item fresh basil springs for garnish; 4 item lemon wedges

Inspired by Land Ocean Restaurant Meridian

Time1h

Serves4

Lemon-basil remoulade

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Ingredients

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For the artichokes

4 item large globe artichokes

1 item Lemon

3 tbs olive oil

1 tsp coarse salt

1 tsp freshly ground black pepper

4 cups water (for steaming)

For the lemon–basil remoulade

1 cup Mayonnaise

1 tbs plain Greek yogurt

1 tsp Dijon mustard

1 tsp whole-grain mustard

1 cup fresh basil leaves, packed

1 tbs Lemon zest

2 tbs ReaLemon lemon juice

1 tsp Capers, rinsed and chopped

1 tsp Garlic, minced

1 tsp hot sauce (optional)

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1 tbs extra-virgin olive oil

Finishing and serving

4 item fresh basil springs for garnish

4 item lemon wedges

Method

For the artichokes

Prepare artichokes

Trim the artichokes: using a sharp knife, cut about 1 inch off the top of each artichoke to remove the thorny tips. Trim the stem so the artichoke sits flat; peel the stem if desired. With kitchen scissors, snip the pointy tip off each remaining leaf. Rub all cut surfaces with the halved lemon to prevent browning.

Steam until tender

Place a steamer basket in a large pot and add water to just below the basket (about 4 cups). Bring to a boil. Add the artichokes stem-side up into the basket, cover, reduce heat to medium-low and steam 20–30 minutes, until a leaf near the center pulls out easily and the base is tender when pierced with a paring knife. Time will vary with size; check at 20 minutes.

Halve and season

When cool enough to handle, halve each artichoke lengthwise through the stem. Use a spoon to remove the fuzzy choke from the center of each half and discard. Brush the cut surfaces and exposed interior leaves generously with olive oil and sprinkle with coarse salt and black pepper.

Grill

Preheat a gas or charcoal grill to medium-high (around 400°F / 200°C). Grill artichoke halves cut-side down for 4–6 minutes until well-marked and slightly charred; flip and grill 2–3 minutes on the back side to warm through. Total grill time about 6–9 minutes. Transfer to a platter.

For the lemon–basil remoulade

Blend the sauce

In a food processor or blender, combine mayonnaise, Greek yogurt, Dijon and whole-grain mustards, basil leaves, lemon zest, lemon juice, capers, minced garlic, hot sauce (if using), salt, pepper, and extra-virgin olive oil. Pulse until the basil is finely incorporated and the sauce is smooth but still a little textured, about 20–30 seconds. Taste and adjust seasoning with salt, pepper or additional lemon juice as needed.

Chill briefly

Transfer remoulade to a bowl, cover, and refrigerate at least 15 minutes to let flavors meld while you finish grilling. The sauce can be made up to 24 hours ahead and kept chilled.

Finishing and serving

Arrange grilled artichoke halves on a serving platter. Spoon or dollop the lemon–basil remoulade alongside or into the center of each half. Garnish with basil sprigs and serve with lemon wedges for squeezing. Serve warm or at room temperature.

Leftovers: Store remoulade in an airtight container refrigerated for up to 3 days. Refrigerate any unused cooked artichokes and consume within 2 days; rewarm briefly under a broiler or on the grill to refresh char.