How to Make Grilled Artichokes with The Roosevelt Hotel (Video)

At The Roosevelt Hotel class is the name of the game. With glamorous 1920s decor (some original to the 1924 opening of the hotel), swanky bars, and luxury shopping, it’s no wonder the place has been the epitome of New York City hotel style for over 40 years. So, of course, a place like The Roosevelt Hotel makes sure to have the utmost in the way of food, as well. With a grill, bar, two lounges, room service, and even banquets, delicious eats are sure to be found; and, in no small part, due to Executive Chef Robert Hohmann.

Hohmann has more than 25 years of creating delicious hotel cuisine under his belt. Previously holding the Executive Chef title at both the Warwick New York Hotel and the Sheraton Brooklyn New York Hotel, you know he knows his way around a kitchen (and a hotel one at that –those things are massive). With summer grilling season fast approaching (see: already here), ForknPlate stopped by recently to ask him to show us how to make grilled artichokes with remoulade dipping sauce.

Mad46 Rooftop

Now, if you’re anything like me, you’d eat artichokes every day if allowed (which basically means I eat artichokes every day –gosh darnit, I’m an adult, I’ll do what I want). However, ‘chokes in their natural habitat can often seem intimidating – what with their tough stems, spiky leaves and whatnot – personally, I usually just end up chickening out and buying the hearts already prepared. But, turns out, it’s actually really easy to cook amazing, fresh artichokes. Plus, they look so gorgeous all grilled up and on a pretty plate, this makes the perfect dish to whip out at a summer dinner party to impress all your friends. And that’s really what it’s all about, isn’t it? Check out the video and recipe below to learn how to grill up fresh artichokes just like do over at The Roosevelt.

Ingredients

Artichokes

  • 4 artichokes
  • 2 sprigs lavender
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 1/2 gallon water
  • 3 lemons
  • 1 oz. olive oil
  • Salt and pepper to taste

Remoulade Sauce

  • 1/2 cup sour cream
  • 1 cup mayo
  • 1 tbsp lemon juice
  • 3 splashes Tabasco sauce
  • 5 splashes Worcestershire sauce
  • 1 tbsp chopped garlic
  • 1 tbsp chopped shallots
  • 1 tbsp chopped capers
  • 3 tbsp chopped cornichons
  • 1 tbsp sugar
  • 4 snipped chives
  • 1 tbsp Dijon
  • Salt and white pepper to taste

Steps

  1. Trim the stem and outer leaves of the artichokes; then trim an inch off the top of the artichokes.
  2. Place the artichokes in a dutch oven along with the lavender, thyme, rosemary, and juice from the lemons.
  3. Pour the water in the dutch oven over the artichokes and seasoning. Cover with lid.
  4. Cook in the oven at 375° for 35-40 minutes.
  5. Remove the artichokes from the oven, take them out of the braising liquid, and place them upside down on a cooling rack for about 10 minutes to drain the liquid.
  6. When the artichokes are warm to the touch, cut them in half, and remove the purple inner leaves as well as the pith off the top of the hearts.
  7. Toss the artichokes in a bowl with olive oil, salt, and pepper.
  8. Grill the artichokes for about 10 minutes, flip to get a good char on both sides.
  9. Mix all the remoulade ingredients together in a large mixing bowl; serve with the artichokes.

Who’s all of a sudden grilling tomorrow?

Lauren is a New York based actor/singer/writer. She is a graduate of the American Repertory Theater/Moscow Art Theater School Institute for Advanced Theater Training at Harvard University as well as the College of the Holy Cross. She’s a fan of beer, pasta, and academic establishments with unnecessarily long titles. Find her on stage, or online– she’s there often.

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