GRILLED GLOBE ARTICHOKES
& SALSA VERDE
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.
GRILLED ARTICHOKES & SALSA VERDE
- 8 globe artichokes
- mint and thyme leaves, optional
- Olive oil
- ½ bunch mint
- ½ bunch coriander
- ½ bunch parsley
- 20 g black olives, pitted
- 3 anchovy fillets
- 1 clove garlic
- 10 g dijon mustard
- 30 ml lemon juice
- 30 ml extra virgin olive oil
- Dried chilli flakes
- Remove any excess leaves from the base stem of the artichoke and place them all into a steamer or several steam baskets set over a pot. Optionally add thyme and mint sprigs to the steamer.8 globe artichokes, mint and thyme leaves
- Steam for 15 minutes or until the artichokes are tender. (stab the centre of the artichoke with a fork to check)
- Remove from the steamers and allow them to cool slightly before cutting them in half through the centre.
- Use a small teaspoon to carefully scoop out the choke, (the fluffy, inedible insides of the artichoke).
- For the salsa verde, blend all ingredients together and season to taste.½ bunch mint, ½ bunch coriander, ½ bunch parsley, 20 g black olives, 3 anchovy fillets, 1 clove garlic, 10 g dijon mustard, 30 ml lemon juice, 30 ml extra virgin olive oil, Salt
- Drizzle the artichokes generously with olive oil, season with salt in all of the nooks and crannies and preheat your grill.Olive oil, Salt
- Place the artichokes face down onto the grill and cook fo 2-3 minutes until well cooked. Flip over onto the rough sides to warm them.
- Serve immediately, drizzled with plenty of salsa verde. Garnish with plenty of soft herbs. Serve immediately.
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