Griddled Artichokes

Tender artichoke hearts, seared on the griddle until they reach a brown, crispy crust. The lemon acidity and garlic bite cut through the richness of the olive oil.

• Prep: 20 min
• Cook: 15 min
• Difficulty: Medium
• Calories: 254
• Protein: 8 g
• Carbs: 14 g
• Fat: 16 g

Ingredients

• 8 pc Artichoke ( trimmed )
• 1 pc Citrus limon (L.) Burm. f. ( halved )
• 4 tbsp Extra virgin olive oil
• 3 pc Garlic ( finely minced )
• 1 pc Parsley ( chopped )
• 2 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Trimming artichokes

   Remove the toughest outer leaves to keep only the tender heart. Scoop out the choke with a spoon. Trim the base with a knife to remove the hard green skin.

2. Blanching

   Plunge the hearts into boiling salted water with lemon juice to prevent browning. A knife blade should enter without resistance. Drain and dry immediately.

3. Searing on the griddle

   Cut the hearts in half. Heat the griddle with olive oil. Place artichokes flat side down. Do not move them until a uniform brown crust forms.

4. Final seasoning

   Add minced garlic and parsley to the griddle at the end. Garlic should color without burning. Finish with fleur de sel and a crack of black pepper.

Chef's tips

• To check doneness during blanching, the knife tip should slide out without the artichoke sticking to it.
• Dry the artichokes perfectly before placing them on the griddle, otherwise they will steam instead of sear.

Storage

Eat immediately to maintain the crispness. Does not store well.