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Mediterranean · Side
Grilled Artichokes
Artichokes trimmed right down to their tender hearts, simmered in well-salted water, then finished over a hot fire for smoky, browned cut faces. Serve hot or at room temperature with a herb sauce, aïoli or a mustard vinaigrette.
- YieldServes 6
- Hands-on1 h
- Total1 h 24 min
- Difficulty
Ingredients
- 6large globe artichokes, or 18 baby artichokes
- to tasteextra-virgin olive oil, for a light drizzle before grilling
- 1 tbspred wine vinegar, for the bowl of acidulated water
- to tastesalt, for the cooking water, which should taste like the sea, and for seasoning
To serve
- 15 gfresh mint leaves, for mint salsa verdeoptional
- 2 clovesgarlic, for garlic aiolioptional
- 1egg yolk, for garlic aiolioptional
- 1 tbsphoney, for honey-mustard dressingoptional
- 1 tbspmustard, for honey-mustard dressingoptional
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