GRILLED ARTICHOKES
SERVES 4 ARTICHOKES
4 large artichokes
Juice of 1 lemon
1/4 cup (60 ml) olive oil
3/4 tsp. salt
FOR THE AIOLI
1 garlic clove
1/4 cup (55g / 2oz) vegan mayonnaise
1 1/2 tbsp. lemon juice
1 tsp. grated lemon zest
1/2 tsp. fresh thyme
1/4 tsp. salt
FOR THE PANGRATTATO
3 oz. (90 g) stale ciabatta bread
1 tbsp. olive oil
1 garlic clove
2 tbsp. chopped fresh parsley
1/2 tsp. salt
NUTRITIONAL VALUES
Calories: 655kcal
Fat: 29g (3.5g S.Fat)
Carbs: 96.3g
Protein: 16.5g
Sugar: 7.2g
Sodium: 1707mg
METHOD
Cut the artichokes in half and remove the leaf tips. Remove the chokes and steam the artichoke halves for 20 minutes in a steamer.
Combine the lemon juice, oil, and salt in a mixing bowl. Marinate for at least 20 minutes with the still-hot artichokes.
To make the aioli, mince the garlic and combine it with the remaining ingredients. Blend until smooth.
Cut the ciabatta into slices for the pangrattato. Coat the slices in oil and toast for 1 to 2 minutes over direct heat. In a mortar, combine the remaining ingredients and finely crush.
Sear the artichokes on their cut sides for 3 to 4 minutes over direct heat. Turn them 45 degrees and cook for another 3 to 4 minutes to develop char marks.
Serve the artichokes topped with pangrattato and aioli.
Combine the lemon juice, oil, and salt in a mixing bowl. Marinate for at least 20 minutes with the still-hot artichokes.
To make the aioli, mince the garlic and combine it with the remaining ingredients. Blend until smooth.
Cut the ciabatta into slices for the pangrattato. Coat the slices in oil and toast for 1 to 2 minutes over direct heat. In a mortar, combine the remaining ingredients and finely crush.
Sear the artichokes on their cut sides for 3 to 4 minutes over direct heat. Turn them 45 degrees and cook for another 3 to 4 minutes to develop char marks.
Serve the artichokes topped with pangrattato and aioli.
RECIPE NOTES
Fill the spaces between the artichoke leaves with the marinade for an authentic Italian experience. Insert the stems halfway into the embers of the coals, which should be slightly cooled. Remove the charred outer leaves after about 112 hours and serve.
