Grilled Artichokes and Bomb Ass Dipping Sauce
If you’ve ever been to Hillstone/Houston’s, you’ll know about the unreal grilled artichokes. Huge Globe artichokes seasoned heavily with steak seasoning and charred to perfection. They’re served alongside a delicious remoulade, and are a memorable appetizer.
Growing up, we only ate steamed artichokes with mayonnaise. Our artichokes never graced the piping hot grill or bathed in lemon juice. After having grilled arties at Hillstone all these years, I decided to make them at home. Prepping artichokes is much easier than it looks - follow along for the tastiest artichokes.
What You Need:
Whole raw artichokes
Extra virgin olive oil, salt, pepper, optional red pepper flakes
Large pot with steam rack / lid
Grill or grill pan
Bomb Ass Dipping Sauce:
2 tbsp mayonnaise
1 tbsp+ horseradish
1/2 tbsp grainy mustard
1/2 tbsp relish
salt and pepper
squeeze of lemon juice
What To Do:
Prepare a pot for steaming the artichokes.
Prep the artichoke: Slice off the woody end of the stem with a serrated knife. Flip the artichoke around and cut off the bottom thorny ends of the artichoke leaves (about 1” off the bottom).
Use a vegetable peeler to shave off the outer layer of the remaining stem.
Use kitchen shears to snip off the bottom 1/4” of the remaining thorny ends of the leaves.
Use a serrated knife to cut each artichoke in half. Use a spoon to remove the hairy choke, and proceed to squeeze lemon juice over the artichoke to prevent browning. Soak or rinse the artichoke halves in water.
Steam the artichokes for about 20 minutes or until fork tender. I place a lemon in the boiling water for aromatics.
Remove the steamed artichokes and pat them dry with a paper towel and brush them generously with extra virgin olive oil. Season all the artichokes with salt and pepper.
Heat your grill or grill pan to a medium-high heat, lightly oil the surface.
Place your artichoke halves on the grill at a 45° angle, grilling for a few minutes until charred and golden.
Stir together the ingredients for the dipping sauce and serve the artichokes with plenty of chopped parsley.