Grilled Artichokes with Remoulade

Every time I go to Houston's, I always keep my fingers crossed that they have grilled artichokes.  After missing the artichokes a few times, I decided since the artichokes looked pretty good at the grocery store, why not just try to make them myself?  The hardest part about re-making something is if it comes with a dipping sauce.  I did some research online and found a few recipes for the sauce, so here is how I made them.

Ingredients;
Sauce (Remoulade)
1/2 C mayonnaise
1 Tbsp relish
1 garlic clove, minced
1 tsp lemon juice
4 drops Worcestershire sauce
1/2 tsp dijon mustard
1 tsp fresh chives
1 green onion, sliced using only the green part
1 sprig of thyme
1/2 tsp capers (optional)
salt and pepper to taste

Artichokes:
2 artichokes
2 tsp lemon juice
1/4 c olive oil
1 tsp salt
1/2 tsp pepper
3 cloves minced garlic

I made the sauce first so you can let it sit in the fridge and let the flavors incorporate into the sauce.  For the sauce, add the first 9 ingredients in a small bowl.

Stir all the ingredients together, cover the bowl and store in the fridge.

 For the artichokes, trim the tips of the artichokes using scissors.  Also trim the top of the artichoke.

Cut the artichoke in half, and cut out the fuzzies.... squeeze lemon onto the artichokes so they do not turn brown.  One you have cleaned out the artichokes, place them into a bowl of water with some lemon juice in the water (to prevent them from going brown) while you clean the other artichoke.

Once you have cleaned the artichokes, bring a big pot of water to boil.  Drop the artichokes into the boiling water.

Cover the pot and allow the artichokes to boil for about 15-20 minutes.  If you have smaller artichokes, you should boil them for about 15 minutes.  While the artichokes are boiling, mix the olive oil, lemon juice, garlic, salt and pepper in a small bowl. 
Drain the boiling water and set the artichokes face up on the plate.  Brush the artichokes with the oil mixture.

Place the artichokes face down on the grill.  Flip after 5-6 minutes, charring the outside tips, slightly.  Leave on the grill another 5 minutes, brushing with the olive oil mixture, keeping the artichokes covered in the oil, making sure they do not dry out.

Serve with the dipping sauce, immediately..... thyme to taste!