Grilled Artichoke Hearts

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 253
• Protein: 8 g
• Carbs: 14 g
• Fat: 16 g

Ingredients

• 8 piece Artichoke ( fresh, trimmed and halved )
• 1 piece Citrus limon (L.) Burm. f. ( juiced for cooking water )
• 4 tbsp Extra virgin olive oil ( for cooking and finishing )
• 2 piece Garlic ( finely minced )
• 1 piece Flat-leaf parsley optional ( chopped )
• 1 pinch Fleur de sel ( for final seasoning )
• 1 pinch Black pepper ground ( freshly ground )

Instructions

1. Trimming and turning

   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. Blanching

   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. Grilling

   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.

Chef's tips

• 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.

Storage

Keep refrigerated for up to 3 days. Reheat in a pan with a drizzle of oil to restore the crispiness.