Grilled Artichokes

There are two parts to this summer time favorite of grilling artichokes. The first part needs to be done a day in advance and that is the making of the rémoulade.


  • 2 cups Mayonnaise
  • 1 medium size kosher Claussen’s dill pickle
  • 3 Tablespoons Capers
  • 2 Tablespoons Fresh parsley
  • 2-3 anchovies
  • 1 Tablespoon Ketchup
  • 1 Tablespoon Creole Mustard
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Yellow mustard
  • 1 Teaspoon thyme
  • 1/4-1/2 teaspoon cayenne pepper

Take pickle, capers, parsley leaves, and anchovies and place them in a blender, food processor or coffee grinder. Mince them to a pulp. Put in rest of the recipe and hand stir with cake spatula folding not stirring until well mixed together. Place in refrigerator over night.

The second part is the artichokes.


  • As many artichokes as your pocketbook can handle
  • Extra Virgin Olive Oil
  • Kosher Sea Salt
  • Fresh Ground Black Pepper
  • Tad of Lemon Juice
  • Hickory Wood
  • Charcoal Grill – do not attempt this over a gas grill or will have to come over to your house and beat you with any tuber plant I find handy that is big enough to whip the dumb out of you. Capeche?

Take hickory wood and place in a bowl full of water and let soak. Fill large pot with plenty of water and bring to boil. Place artichokes in water. I learned this the hard way – don’t have tiers of artichokes in the water. One level of artichokes. Cover and bring back to boil. Boil for about 30 minutes. The artichokes are done when you can pull at a leaf and it comes off. If the leaf comes off then it is done. You don’t want to overcook the artichokes. Sometimes I boil for 20 minutes and they are done. Sometimes I boil for 40 minutes – depends, so you watch them.

Take artichokes out of boiling water and place in water bath with ice cubes. Take artichokes and trim about 1.5 inches off the top and split down the middle. Clean out the choke with a spoon and place either back in the bath or in separate bowl and sprinkle lemon juice over them to stop them from browning. Your choice. Makes no difference to me. I’ve done both with success. For sure don’t let them brown – yuck.

At the grill do the following in quick succession. Throw the wood over the charcoal. Make sure grill is close to the flame. Cover cut part of artichoke with EVOO and place face down on grill. Brush the leaves with EVOO and close grill. Grill for 3-5 minutes. You want a nice carcinogenic forming on your heart before flipping. After 3-5 minutes flip artichokes and cover cut side with EVOO. Cover and grill for 5-8 minutes. You want the smoke from the wood to soak in just a tee-tee. Hey, this is my recipe; I can use whatever descriptions I want.

Take off grill. Brush again with EVOO and generously sprinkle Kosher Sea Salt and Fresh Cracked Black Pepper over both sides of artichokes. Serve with rémoulade, bowl for leaves and wash clothes for messy, happy hands and faces.


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