BBQ Artichokes with Cajun Remoulade | Recipeish | Gustus Vitae
No longer just vehicles for scooping sauce, BBQ'd artichokes bring forward both a unique texture and a flavor all of their own: a firmer outside skin, a creamer inside, and that undeniable deliciousness that comes from roasting over an open flame. Pair that with a spicy, savory, velvety homemade Cajun-style remoulade for dipping, and you've got one heck of an appetizer.
- Yield: Shared, it's a perfect appetizer for 4-6 persons
- Time: About 1 hour, including 50 minutes unattended.
- Storage Notes: Will keep for one day if you're prepping in advance.
- Difficulty: Easy.
- 2 Artichoke heads
- 2 Tbs extra virgin olive oil
- 1 1/2 Tbs Probiotic Ocean Salt
- 1 Cup mayo
- 3 Tbs dijon mustard
- 2 Tbs Smoked Spanish Paprika
- 2 Tbs Taste of Cajun Seasoning
- 1 Tbs Crushed Red Pepper Flakes
- 2-3 Tbs finely chopped pickled jalapeños
- 2 Tbs jalapeño pickle juice
- Rinse artichokes and peel off any large outer leaves that are not adhering closely to the bulb.
- Slice in half, lengthwise, and using a knife, cut out the furry section above the heart and below where the leaves begin.
- Bring a large pot of water to a boil and place a steamer on top: steam for 15 minutes, remove from heat, and allow to cool.
- Drizzle olive oil over insides and rub in, before sprinkling with Probiotic Ocean Salt.
- Bring a BBQ up to medium low heat.
- Cook, face down, for 8 minutes, then turn 90 degrees, and cook a further 8, before removing and tenting under foil.
- While the artichokes are grilling, prepare the sauce.
- Finely dice jalapeños, and gently combine in a large bowl with mayo, Smoked Spanish Paprika, Taste of Cajun, Crushed Red Pepper Flakes, jalapeño liquid, and dijon mustard, before transferring to a smaller dipping bowl.
- Serve as you like: these are lovely hot, room temperature, or refrigerated, and will keep for a day in the fridge if you plan on making in advance.