The popularity of a special appetizer at the Palm Beach Grill has recently rivaled the restaurant’s longtime favorite entrees, such as stuffed eggs and fried oysters.
Now, time is running out: the aperitif of grilled half-artichokes, served with a remoulade sauce, will be on hiatus this summer.
>> MORE: Food and catering
The vegetable’s peak annual growing season in California – where the vast majority of the country’s artichokes are grown – is in the spring and typically continues through May.
“We’ll have them for about a month or so and then we won’t have them until around January,” said Andrew Schor, executive chef, Palm Beach Grill. “Whenever we have artichokes, everyone loves them,” he said.
The Palm Beach Grill, located at Royal Poinciana Plaza, 340 Royal Poinciana Way, uses ancient artichokes from California.
Once the restaurant’s culinary team has steamed them whole, the artichokes are cut in half and the chokes (thorny hairs) are removed.
Then the artichoke halves are grilled with salt, pepper and butter to enhance their flavor. They are served with a homemade remoulade sauce made from mustard, lemon juice, green onion, mayonnaise, herbs and spices.
The appetizer – three halves of grilled artichokes served with remoulade – is $ 18.
For more information, call Palm Beach Grill at 561-835-1077 or visit palmbeachgrill.com.