As the end of summer slips away, don’t miss out on the last chance to grill some artichokes outdoors without having to put on a jacket and snowboots. Or, if you’re in California, a sweater.
Until I grilled this artichoke, the only ones I had ever taste were out of a jar and scattered over a pizza or flatbread. This was an entirely different experience. More work, yes, but definitely worth it.
2 tablespoons olive oil
1 teaspoon oregano
1 teaspoon salt
- To prepare the artichoke, cut the pointed tips of the leaves off to leave the meatier base of each leaf. Use a sharp knife to cut the top inch off the artichoke. Cut the artichoke in half from top to stalk and use a spoon to scoop out the fluff in the center, being careful not to scrape out the tender heart.
- Cut the lemon in half and rub over the cut surface of the artichoke. This prevents browning and adds a nice flavour.
- In a large pot, bring 2 inches of water to a boil. Add artichoke halves, cut side up, and cover pot with a lid. Leave to simmer over medium high heat for 20 minutes, or until you can poke the inside easily with a fork.
- Heat oil in a frying pan over medium heat. Add oregano and cook until fragrant, about 2 minutes. Set aside.
- Preheat grill to medium high. Rub the artichoke with herbed oil, making sure to cover the cut surface but also to get between the leaves. Sprinkle all over with salt. Place on the grill with the cut side facing down and cook for 10 minutes.
Recipe source: British Girl Bakes