Grilled Castroville Artichoke Tarragon Remoulade
- 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.
Recipe courtesy Shutters on the Beach