Best Grilled Castroville Artichoke Tarragon Remoulade Recipes

Houston's Grilled Artichokes With Remoulade image

Provided by carmenskitchen

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

Trim the tops and ends of leaves from the artichokes, cut in half lengthwise and remove the fuzzy choke. Squeeze a bit of lemon on immediately to prevent browning. If preparing artichokes ahead of time, place them in a bowl of lemon water until ready to boil. If unsure how to properly prep an artichoke, look online for an easy demonstration.
Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
Add artichokes to boiling water, and cook for about 15 minutes. Drain well.
Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
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.
Remoulade:.
In a medium bowl, combine all the ingredients and mix well.
Season, to taste, with salt and pepper. Refrigerate for several hours prior to serving.

Nutrition Facts : Calories 884.3, Fat 80.1, SaturatedFat 11.4, Cholesterol 30.6, Sodium 1649.7, Carbohydrate 45.7, Fiber 6, Sugar 9.6, Protein 4.5

Grilled Garlic Artichokes image

Provided by rosiella

Time 35m

Yield 4

Number Of Ingredients 6

2 large artichokes
1 lemon, quartered
¾ cup olive oil
4 cloves garlic, chopped
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

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 lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
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.
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 the remaining dip.

Nutrition Facts : Calories 401.9 calories, Carbohydrate 10 g, Fat 40.7 g, Fiber 4.7 g, Protein 2.9 g, SaturatedFat 5.6 g, Sodium 659 mg, Sugar 0.8 g

Seafood Po' Boy with Umami Remoulade image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 sandwiches

Number Of Ingredients 26

1 1/2 cups mayonnaise
3/4 cup Dijon mustard
1/2 cup minced celery
1/2 cup minced onion
2 tablespoons horseradish
2 tablespoons ketchup
2 tablespoons minced fresh parsley
1 teaspoon hot sauce, such as Frank's Red Hot
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon sundried tomato paste
Dash of soy sauce
Dash of Worcestershire sauce
Vegetable or peanut oil, for frying
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon kosher salt
2 large eggs
1/4 cup milk
1 pound shucked oysters
1 pound large gulf shrimp, peeled and deveined
4 French bread sandwich rolls, halved lengthwise
4 slices applewood-smoked bacon, cooked to just crispy
2 lemon wedges
8 pickle slices
1 cup shredded lettuce

Steps:

For the remoulade: Combine the mayonnaise, Dijon, celery, onion, horseradish, ketchup, parsley, hot sauce, paprika, sugar, tomato paste, soy sauce and Worcestershire sauce in a medium bowl and stir to combine well. Cover and refrigerate until ready to assemble the sandwiches.
For the sandwiches: Heat the oil in a deep fryer until it measures 375 degrees F on a deep-fat thermometer. Combine the cornmeal, flour and salt in a bowl. In a separate bowl, whisk together the eggs and milk. In batches, dip the oysters in the egg mixture, shake off excess, then dip in the cornmeal mixture until coated completely. In batches, carefully drop the oysters into the hot oil and fry, turning once or twice, until golden and cooked through, about 2 minutes. Using a slotted spoon, transfer the oysters to a plate lined with paper towels to drain off the oil. (Be sure to bring the oil back up to 375 degrees F for each batch.)
Repeat the same steps for the shrimp, coating them in the egg and cornmeal mixture and frying them in batches until golden and cooked through, about 4 minutes.
To make the sandwiches: Spread one side of each roll with some of the remoulade, top with 1 slice of bacon, then some of the oysters and shrimp. Squeeze lemon juice over the oysters and shrimp. Top with the pickles and lettuce. Sandwich with the remaining pieces of bread.