Charred Artichokes Recipes

CHARRED ARTICHOKES

Steps:

• Cut the artichokes in half lengthwise.
• Grill on Med/Hi heat for about 5 minute each side or until slightly charred.
• Remove from grill.
• Tear off 4 sheets extra-duty tin foil and assemble on each sheet: 1/2 artichoke, 1 t garlic, 1 T butter, 2 T wine and salt and pepper.
• Wrap tightly and grill (indirect heat) for an additional 45 minutes.

GRATIN OF ARTICHOKE AND SWISS CHARD

Steps:

• Bring a large pot of water to a boil. Add the lemon juice and 2 tablespoons of salt.
• Snap off the stems of the artichokes and reserve. Trim the artichokes for all but their innermost leaves. Cut about 2 inches off the top of each artichoke and discard. Add the artichokes to the boiling water. Peel the tough outer skin off the stems and add the stems to the water. Place a small bread plate or other weight on top of the artichokes to keep them submerged. Lower the heat to a slow boil and cook until the artichokes' bottoms are just tender when pierced with the tip of a small knife through the bottom, about 15 minutes. Drain and let cool.
• Trim the rest of the leaves off the artichokes and scrape out the chokes (the fuzzy centers) with a spoon. Cut the bottoms into quarters and the stems into 1/4-inch rounds.
• Heat the oven to 375 degrees F.
• Heat 2 tablespoons of the butter in a saute pan over medium-high heat. Add the onion and lower the heat to medium. Cook, stirring, until the onion is tender, about 7 minutes. Add the artichokes, season with salt and pepper, and continue to cook for an additional 3 to 4 minutes.
• Strip the leaves away from the stems of the Swiss chard. Cut the stems into 1/2-inch pieces and the leaves into 1-inch pieces, and keep the stems and leaves separate. Heat the remaining butter in another saute pan over medium-high heat. Add the chard stems and cook for about 5 minutes. Add the leaves and continue to cook until the stems and leaves are tender. Season with salt and pepper. Drain the chard and add it to the artichokes and onion and toss to combine.
• Put the artichokes, onion and chard into a 1 1/2-quart gratin dish. Drizzle the cream and sprinkle the Parmesan over the vegetables. Season with salt and pepper. Bake until the cheese is melted and the cream is bubbling, about 15 minutes. Raise the heat to 425 degrees F, sprinkle on the bread crumbs and bake again until bread crumbs are browned and the inside of the gratin is hot, another 7 to 10 minutes. Serve immediately.

CHARGRILLED ARTICHOKES WITH LEMON

Steps:

• First set a bowl of cold water to the side, and squeeze in the juice of one of the lemons. To prepare the artichokes, remove the outer leaves with a small sharp knife. Keep going through the layers until you reach the paler, greenish-yellow leaves. Trim the stalks to about 5cm, then cut the heads into quarters. As you prepare each one, rub all of its cut sides with one of the squeezed lemon halves, then place in the bowl of lemony water.
• Remove long strips of zest from the other lemon. In a large saucepan, bring a few inches of water to the boil. Add 100ml of the vinegar and the artichokes, and simmer for 15-18 mins, depending on the size of the artichokes, until tender. Drain and tip into a bowl, toss with 2 tbsp oil, and a generous seasoning of salt and pepper.
• Heat a griddle pan over a medium heat until hot. Griddle the artichoke quarters, a few at a time, until golden and charred at the edges.
• In another saucepan, warm the olive oil, lemon zest and peppercorns together until the zest starts to sizzle. Fish it out with a slotted spoon once it turns bright yellow. Warm the remaining vinegar in another pan until almost boiling.
• Pack the artichokes and lemon zest into jars or heatproof containers, pour over the warmed vinegar first, then top up with the warm oil to cover. Seal while warm, then allow to cool. Keep in the fridge for up to 1 week.