Grilled Castroville Artichoke Tarragon Remoulade

Total Time:
1 hr 5 min
15 min
10 min
40 min

6 appetizer servings

  • 6 large artichokes
  • 1 cup white wine
  • 3 lemons, halved
  • 1 head garlic, split
  • 4 sprigs fresh thyme
  • 3 tablespoons salt, plus additional for seasoning
  • 1 egg yolk*
  • 1 teaspoon Dijon mustard
  • 1 cup olive oil
  • Freshly ground black pepper
  • 3 sprigs tarragon, finely chopped
  • 3 sprigs chervil, finely chopped
  • Pernod, optional
  • Preheat an outdoor grill to medium heat. (The artichokes can also be done in a grill pan.)

  • Using a heavy-duty pair of kitchen shears, cut the pointy tips off the leaves of the artichokes. Put the artichokes in a large pot and add cold water to cover. Add the white wine, lemons, garlic, thyme and 3 tablespoons salt. Bring to a boil, then simmer about 30 minutes or until a paring knife easily pierces the heart. Remove from heat and allow to cool in the cooking liquid.

  • Meanwhile, make the remoulade sauce. In a food processor or by hand with a whisk, mix together the yolks and mustard. Add the oil in a slow, steady stream until the mixture is smooth and emulsified. Season with salt and pepper. Add the chopped herbs and, if desired, Pernod to taste.

  • Peel off the outer leaves and halve the artichokes. Using a spoon, scrape the choke from the center of the heart.

  • Grill the artichokes, turning once, until heated through and lightly charred on the outside, about 4 minutes. The artichokes can also be served chilled, without grilling. Serve with the remoulade.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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