Grilled Artichoke Hearts
Ingredients
- 8 pcArtichoke (fresh, trimmed and halved)
- 1 pcCitrus limon (L.) Burm. f. (juiced for cooking water)
- 4 tbspExtra virgin olive oil (for cooking and finishing)
- 2 pcGarlic (finely minced)
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchFleur de sel (for final seasoning)
- 1 pinchBlack pepper ground (freshly ground)
Method
Tender artichoke hearts with charred, smoky edges. The bright hit of lemon and fresh garlic cuts through the rich olive oil, providing a contrast between the soft center and crispy exterior.
- 1
Snap the stem by hand. Remove the tough outer leaves until you reach the pale green, tender ones. Trim the top third of the leaves. Use a paring knife to trim the base until only the smooth white heart remains.
- 2
Plunge the halved hearts into boiling lemon water. Cook until a knife tip slides into the base with no resistance. Drain thoroughly to remove all moisture.
- 3
Heat a grill pan with olive oil. Place the artichokes cut-side down. When charred grill marks appear and edges start to blacken, add the minced garlic. The heart should be supple while the outer leaves turn crispy.
Frequently asked questions
How do you get this dish right?
- Rub the hearts with half a lemon as soon as they are trimmed to prevent oxidation and browning.
- Ensure the artichokes are perfectly dry before hitting the grill pan, or they will steam instead of charring.
How long does this dish keep?
Keep refrigerated for up to 3 days. Reheat in a pan with a drizzle of oil to restore the crispiness.
