What you see here is one of our family's favorite dinners- grilled steak and artichokes with Remoulade (not pictured). Of course we love a juicy, flavorful, grilled steak, but the real favorite is the grilled artichoke.
(Don't you just love the funny face Aria made it into??)
Greg and I have been going to this restaurant in Scottsdale, Bandera's, since one of our first dates, and HE has been going there even longer than that! We have always gotton the artichoke appetizer. We CRAVE it! Even on a date night when we were not eating there, we will occasionally stop by for a choke and a drink (me- an Amaretto Sour, and Greg- a Kettel One Martini with 3 blue cheese olives, "up"). After 10 years of this, we thought we would try to create it on our own, and let me just say, it's so good that we haven't been back to Bandera's in quite a while! Want the recipe? Here it goes!
Bandera's Grilled Artichoke with Remoulade
1 Artichoke per person, halved, trimmed and with the choked removed
1 small lemon per artichoke, halved
Montreal steak seasoning
Remoulade (outrageously yummy dipping sauce)
2 cups Mayonaise
2 Tablespoons whole seed mustard
Juice of 1 lemon
1 Teaspoon of Worchestershire sauce
2 Tablespoons capers
2 Tablespoons sweet relish
3-4 cloves of fresh minced garlic
salt and pepper to taste
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 atleast 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 foodprocessor container and process until incorporated. It won't be smooth- you will want the chunkiness- but you want the relish and capers to be broken down a bit. Serve this along side your choke for dipping and enjoy!