Griddled Artichokes
Ingredients
- 8 pcArtichoke (trimmed)
- 1 pcCitrus limon (L.) Burm. f. (halved)
- 4 tbspExtra virgin olive oil
- 3 pcGarlic (finely minced)
- 1 pcParsley (chopped)
- 2 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to maintain the crispness. Does not store well.
