15-30 min4 servingsAmerican

Artichokes with Remoulade dipping sauce

By Danielle Walker

4 servings

15-30 min

Easy

Recipe Details

Course: Side Dish, Snacks

Difficulty: Easy

Prep Time: 5 min

Cook Time: 20 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

Yield: 4 servings

Ingredients

4 large artichokes
1 lemon
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

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!

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

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About the chef

Danielle Walker

Danielle Walker is a New York Times bestselling author (Against All Grain, Meals Made Simple, Celebrations, Eat What You Love, Food Saved Me, Healthy in a Hurry) health advocate, and self-trained chef. After being diagnosed with an autoimmune disease at age 22 and suffering for many years, Danielle found health through dietary and lifestyle changes. Inspired by her own health journey, Danielle shares her gluten-free recipes on her blog as a beacon of hope for others. For over a decade she has been a pioneer in advocating for a grain and gluten free lifestyle, having earned a spot on the coveted Forbes 30 under 30 list in 2015. Her delicious recipes have satiated the palates of autoimmune sufferers, kids with food allergies, healthy eaters and foodies alike. From nostalgic comfort foods to healthy holiday swaps and quick and easy meals for kids, Danielle has thousands of recipes, kitchen, food and parenting hacks that make life easier and healthier. Danielle regularly shares her health journey, recipes and expert tips on the TODAY Show, The Doctors, E! News, Access Hollywood, Home & Family, and many other nationally syndicated shows. Her work has been featured in People, O Magazine, USA Today, Shape, Women’s Health, Parents, Well + Good, and more.

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