1 Artichoke per person, halved, trimmed and with the choked removed
1 small lemon per artichoke, halved
Montreal steak seasoning
Extra Virgin Olive Oil
Remoulade (outrageously yummy dipping sauce)
1 cups Mayonaise
1 Tablespoons whole seed mustard
Juice of 1/2 lemon
1/2 Teaspoon of Worchestershire sauce
1-2 cloves of fresh minced garlic
salt and pepper to taste
Directions: Prepare your artichokes and then add them to a pot of boiling water with your lemons, squeezed with juice, rind and all. Boil on low for about 15 minutes. Remove them from the pot and allow to cool in the refrigerator for at least a half an hour.
Preheat your grill. Drizzle your artichokes with EVOO and season with the Montreal Steak Seasoning then place them on the grill, turning until lighly heated through and you've made some nice grill marks on it. We like a little charring on the outside as well. It gives it great flavor, just like Bandera's make it.
In the meantime, place all of your Remoulade ingredients in a food processor container and process until incorporated. Serve this along side your choke for dipping and enjoy!
Recipe Contributor: Cathy Cleek, Lonnie Shea
Recipe Originator: Bandara
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