Artichoke Kebab Recipe

Prepare artichokes

Trim each artichoke: remove tough outer leaves until you reach paler inner leaves, trim the stem flush and peel the outer layer of the stem, and snip the leaf tips. Rub cut surfaces with half the lemon to prevent browning. Using a paring knife, remove the choke from any larger artichokes and halve if very large.

Bring the water, 60 ml olive oil and 1 tsp kosher salt to a gentle simmer in a wide pot large enough to hold the artichokes and spring onions. Add the remaining lemon (halved) to the poaching liquid for brightness.

Add the trimmed artichokes, cut-side down if halved, and cook at a gentle simmer for 18–25 minutes until the base is tender when pierced with a knife and leaves pull away easily. In the last 6–8 minutes of poaching, add the whole trimmed spring onions to the pot so they soften but retain body. Remove artichokes and spring onions with tongs and let cool slightly.

When cool enough to handle, quarter each artichoke (or leave halves if medium) and remove any remaining fuzzy choke. Transfer artichoke pieces and whole spring onions to a shallow dish.

Whisk together 80 g z'hug, 60 ml extra-virgin olive oil and 0.5 tsp kosher salt. Pour over warm artichokes and spring onions, turning to coat. Let marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours) so flavors penetrate.

Mince the shallot finely. In a small saucepan over medium heat, sweat the shallot with 15 ml white wine vinegar and 30 ml white wine until liquid is reduced by half, about 2–3 minutes. Remove from heat and let cool to lukewarm.

In a blender or tall jar, combine the cooled shallot mixture, drained green peppercorns, chopped tarragon, 1 tsp Dijon mustard and 1 egg yolk. Blitz briefly to incorporate.

With the blender running (or using an immersion blender), very slowly stream in 120 ml neutral oil until a thick, mayonnaise-like emulsion forms. Stop and scrape down as needed. While finishing, stream in 30 ml extra-virgin olive oil for flavor and season with 0.5 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acid or salt as needed. Keep chilled until assembly; if too thick, thin with 1–2 tsp cold water or white wine.

Flake the albacore into bite-size pieces in a mixing bowl, taking care to leave some larger chunks for texture.

Add the halved olives, finely diced celery, capers, chopped parsley and lemon zest. Drizzle 30 ml extra-virgin olive oil and 15 ml lemon juice over the mixture and season with 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to combine and adjust seasoning to taste. Keep at cool room temperature until plating.

Preheat a grill pan or outdoor grill to medium-high (about 200–230°C / 400–450°F). Pat marinated artichoke pieces and spring onions lightly dry with paper towel to remove excess marinade (keep remaining marinade for finishing if desired).

Thread kebabs: alternate a piece of marinated artichoke, a spring onion (folded if long), another artichoke piece, and a small flake of albacore (tucked against the artichoke) so each skewer has 3–4 components. Leave some albacore and olive salad off skewers to spoon alongside.

Brush skewers lightly with olive oil. Grill the skewers 2–3 minutes per side until char marks appear and vegetables are warmed through. Remove from grill.

On a serving plate, spoon a bed of the local albacore olive salad. Place 2 skewers per serving on top. Spoon 1–2 tablespoons of the green peppercorn-tarragon emulsion across the kebabs and the plate. Scatter microgreens or herb sprigs and a pinch of flaky sea salt over the skewers. Serve with lemon wedges on the side for additional brightness.

If any leftover marinade remained from the artichokes, you may whisk it into a little extra oil and drizzle over the finished skewers for extra z'hug flavor.