I’ve spent several hours of my career as a chef painstakingly peeling back artichokes to reveal their tender hearts. While artichoke hearts are beautiful little preparations, the leaves themselves have so much goodness attached to them! As a child, I would love eating my mother’s stuffed artichokes. Sure, they were delicious, but they were also something that you were meant to eat with your hands. The pleasure of tearing off leaves and gnawing away at them hasn’t lessened over the years.
The preparation for this recipe is wonderfully simple and highlights the flavour of the artichoke well. Gentle steam is enough to make the flesh tender and edible. A quick clean and a flash on the grill adds some lovely complementary flavours and makes for a beautiful presentation.
The sauce is filled with herbs and tasty salty things like olives and anchovies. This brings tons of complementary Mediterranean flavours to the artichokes but they would be just as delicious finished with plenty of extra virgin olive oil, lemon juice and flakey salt.