Bandera's Grilled Artichoke with Remoulade

Anyone who talks to me for more than five minutes knows my love for Chicago. A few years away hasn't taken that away. So when I'm homesick, I like to make food inspired by my favorite meals from my favorite Chicago restaurants. Bandera is one of them...dim lights, live piano player, and a wicked good menu. Perhaps the best part is their appetizer...an artichoke grilled until smoky and charred just on the edges, soft in the center, and an a-ma-zing sauce.

Ingredients
1 artichoke, trimmed and choke removed
1 small lemon, halved
Montreal steak seasoning
Olive oil

For the remoulade:
2 cups mayonnaise
2 tbsp. whole grain mustard
Juice of 1 lemon
1 tsp. Worcestershire sauce
2 tbsp. caper
2 tbsp. sweet relish
3-4 cloves fresh minced garlic
Salt and black pepper to taste

Directions
1. Prepare the artichoke.

2. Bring a large pot of water to a boil and squeeze lemon. Then add lemon and rind to water.
3. Add artichoke to water and boil for 15 minutes.
4. Remove from pot and allow to cool in refrigerator for at least 30 minutes.
5. Preheat grill (medium saucepan).
6. Cut artichoke in half.
7. Drizzle with olive oil and season generously with steak seasoning.
8. Place on grill/saucepan, turning until lightly heated through and slightly charred.

8. For the sauce, combine ingredients in a food processor until well combined.
*Note: you want to keep some of the chunkiness.
9. Serve alongside artichoke and enjoy!