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
Ingredients
1 Artichoke per person, halved, trimmed and with the choked removed
1 small lemon per artichoke, halved
Montreal steak seasoning
EVOO
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
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 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!
THANK YOU for the remoulade recipe! Bandera's artichokes and remoulade was my #1 pregnancy food last time arond.... Pregnant and craving again, but now living in a Bandera-free state and am dying! Excited to try this.
ReplyDeleteI hope you love it as much as we do! Good luck with your pregnancy!
ReplyDeleteThank you for this! My daughter loves Bandera's remoulade. I just made your recipe and she is currently wolfing down raw carrots and broccoli dipped in the "sauce." Hurray!
ReplyDeleteSheri Morse August 13, 2014
ReplyDeleteYou nailed it! Thank you so much for sharing your recipe for Bandera's remoulade! I tried once to duplicate it and didn't come close.
I steam my artichokes rather than boil them. I think it preserves some more flavor and yields meat you can eat almost all the way to the top of each leaf - but it takes an hour to an hour and a half to cook. I place them upside down in a steamer cage. I also place half a lemon in the water, both for flavor and to keep the pan from turning color. You know the artichokes are done when you can easily slide a fork into the bottoms.
We also soak mesquite wood chips and use them to smoke the artichokes while they are on the grill. This puts them over the top!
Gonna try Bandera and the artichokes. Appreciate your recipe, too.
ReplyDeleteSo sad Banderas is now permanently closed but their famius artichokes will live on forever! Your recipe almost nails it- you can marinate in the freezer for an hour or better overnight in the fridge and, most importantly, smoke the artichokes before grilling. Traegers are perfect for this. Bon Apetite!
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