Grilled Portobello Mushrooms and Artichokes with Roasted Garlic Remoulade

RH Staff

Yield: 8 servings.

16 portobello mushroom caps, medium
8 fresh artichokes
8 oz. olive oil
4 oz. balsamic vinegar
to taste, salt

ROASTED GARLIC REMOULADE:
20 oz. mayonnaise
2 Tbsp. lemon juice
2 garlic bulbs, roasted
1 Tbsp. capers
4 gherkins
1 Tbsp. Dijon mustard
1 Tbsp. Tabasco® brand Garlic Pepper Sauce
1 Tbsp. Tabasco® brand Chipotle Pepper Sauce

For roasted garlic Remoulade: Combine all remoulade ingredients in a food processor; process until well-blended.

For grilled portobello mushrooms and artichokes: Remove stems from portobellos, cut outer leaves and tips off of artichoke and remove the choke from inside. Combine mushroom caps, artichoke, oil and vinegar and marinate for 20 minutes. Remove from marinade, season with salt, grill on medium heat until lightly browned and hot (approximately 12 to 15 minutes) and serve with Remoulade.