This Grilled Artichokes with Memphis Remoulade recipe is sure to stay in the summer recipe rotation. Charred, tender artichokes are perfectly complemented by a tangy, creamy remoulade with Memphis flavor notes. Simple to make and full of bold flavors, this dish is a delicious addition to any meal.
INGREDIENTS (ARTICHOKES)
- 2 large artichokes
- Salt
- Memphis Marinades 901 Reserve or Mild Memphis Rub & Shake
- Slider buns
- Melted butter
INGREDIENTS (MEMPHIS REMOULADE)
- 1 cup mayo
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tbsp relish
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 2 tsp capers, chopped
- 1 tbsp Memphis Marinades 901 Reserve or Mild Memphis Rub & Shake
INSTRUCTIONS
- Bring a large pot of salted water to a boil and preheat your grill to medium high heat.
- In a mixing bowl, mix the Memphis Remoulade ingredients together and place in fridge until ready.
- Prepare the artichoke. Using scissors, trim the ends of the leaves of the artichokes. Trim and peel the stem of the artichoke so fibrous exterior is removed. Using a serrated knife, slice the top third of the artichoke off. Slice in half lengthwise. The fuzzy choke can be removed before boiling, but it will be easier to remove once the artichoke is boiled.
- Boil the artichokes for 18 minutes. Drain well. If making ahead of time, place artichokes in an ice bath and place aside when ready.
- Brush the artichokes with olive oil.
- Grill the artichokes for 5 to 10 minutes until charred.
- Remove and sprinkle with 901 Reserve or Mild Memphis Rub & Shake.
- Enjoy with the Memphis Remoulade.
