Apple Pie Applesauce
Artichokes with Remoulade dipping sauce
| By : |
Being a California girl, I have been cooking artichokes for as long as I can remember cooking. My grandma used to boil or steam hers, but I recently learned that cooking them in the Instant Pot goes much more quickly and they seem to cook more evenly. I throw them on the grill afterwards for a deeper, and slightly smoky flavor. My family used to just use plain mayo, or melted butter, growing up – but my kids and Ryan adore this sauce that I now serve with them. If we’re being honest, it may be the only reason why Easton eats artichokes at all!
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
4 servings
|
Ingredients
- 4 large artichokes
- 1 lemon halved
- 2 tbsp extra-virgin olive oil or melted ghee
- Sea salt and freshly cracked pepper
- 1/4 cup mayo
- 1 tsp grainy mustard
- 1/4 tsp lemon juice
- 1/2 tsp caper brine
- 1 tsp chopped capers
- 2 tsp chopped parsley
- Salt and pepper
Ingredients
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Instructions
- Trim the stems of the artichokes two inches from the base of the artichokes and cut off and discard the top pointy 1/2 inch of each. If desired, use kitchen sheers to trim the pointy thorns off of the leaves. To prevent the cut tops from browning, immediately rub with lemon piece.
- Place
1 cup of cold water and a steamer rack in the Instant Pot. Place the whole artichokes on the rack, standing them up on their cut stems. Secure the lid and set the Instant Pot to manual or pressure cook high pressure for 9 minutes. If artichokes are especially large, it may take 10 to 11 minutes. Quick release the pressure and remove lid. - Meanwhile, make the sauce. Place all the ingredients in a bowl and whisk to combine. Season with salt and pepper to taste.
- Heat a grill or grill pan to medium-high heat. Drain the water from the pot and place the artichokes on a cutting board. Cut them in half from stem to tip, and use a spoon to scrape out the fuzzy choke. Drizzle the cut sides with olive oil and sprinkle with salt and pepper.
- Grill the artichokes cut side down for 5 minutes. Flip and grill the other side for 5 minutes longer. Serve with rémoulade on the side
Danielle Walker is the author of three New York Times bestselling cookbooks, Against All Grain, Meals Made Simple, and Celebrations! She is also the voice behind the most popular grain-free website on the Internet, AgainstAllGrain.com. She is a self-trained chef whose innovative and accessible grain-free recipes appeal to a range of appetites. Her recipes are not only healthy and delicious, but also can be credited with saving her life after she received a diagnosis of a serious autoimmune disease. She lives with her husband and three children in the San Francisco Bay Area.
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