Grilled Artichokes: The Houston's / Gulfstream Way

Every time I leave Gulfstream / Houston's / Bandera's, I find myself dying to know the secret behind their grilled artichoke appetizer. If you haven't ordered this before, you MUST the next time you grace one of the Houston's restaurants. We've tried to replicate the appetizer at home, but we cannot seem to get the artichokes tender enough. My husband basically gave up on trying out of sheer frustration.

After a spectacular lunch at Gulfstream yesterday, I asked our server if she could shed some light on how they make the artichokes so delicious. Here's a similiar recipe (original source AllRecipes.com & FoodTV) plus a few tips that she gave me....

INGREDIENTS

• 2 large artichokes
• 1 lemon, quartered
• 3/4 cup olive oil
• 4 cloves garlic, chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

DIRECTIONS

1. Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lenghwise, and place halves into the bowl of lemon water to prevent them from turning brown.
2. Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
3. Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
4. Chill artichokes for 1 hour.
5. Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with remoulade (see recipe below).

Remoulade Sauce:
2 cups mayonnaise
3 tablespoons green sweet relish
2 garlic cloves, minced
2 teaspoons capers
1 tablespoon anchovy paste (optional)
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
Salt and freshly ground black pepper

DIRECTIONS

1. In a medium bowl, combine all the ingredients and mix well. Season, to taste, with salt and pepper. It is best to refrigerate for several hours to allow the flavors to meld.

Comments

[jaytee]

i order the artichoke every time i go to gulfstream - its AMAZING...thanks for the recipe - you're doing the Lord's work on that one!

[s]

I have been DYING to figure out how to make these artichokes. I lived only a few blocks from a Bandera for several years, but on my last trek to Houston's, they were OUT OF ARTICHOKES. This might just save me.

[alicia]

Thank you so much!!!! The last 3 times that I've gone to the Houston's in Boca Raton they have been out of the artichokes. I was dying to find the recipe to calm my next artichoke attack.
Thank you, thank you thank you!!!!!

[VJA]

If you would like to improve on the recipe above; I trim the artichokes and steam them whole (six at a time in a very large pot)w/lemon & garlic. Then let them cool, slice them in half and scrape the purple petals and fuzz. Then I mix (1/2 cup ea)olive oil, balsamic viniger and soy sauce in a large plastic bag, put the artichokes in, seal the bag, turn and coat. Marinate for several hours or overnight. Sprinkle w/sea salt and grill 5-7 minutes on cut side, turn and grill another 4-5 minutes. Great flavour, better than Houston's according to all my friends. It's great to prepare a bunch to take to a back yard grill party. Always a hit!

[katie]

For the sauce they use Creole mustard not DIjon. Thanks for the recipe!