Carciofi Recipe
grilled marinated artichokes, lemon, extra virgin olive oil
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Ingredients
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Artichokes
Marinade
Finishing & Serving
Method
Artichokes
- 1
Prepare artichokes
Fill a large pot with 1.6 L (1600 ml) water and add 2 tsp sea salt and the juice of 1 lemon. Bring to a gentle simmer. Trim the artichokes by cutting off the top 1 to 1 1/2 inches and snipping sharp leaf tips with kitchen shears. Trim the stem flush with the base and peel the stem if desired. Rub cut surfaces immediately with a halved lemon to prevent browning.
- 2
Quarter and par-boil
Cut each artichoke in half lengthwise, then quarter through the stem to create 8 wedges per artichoke (depending on size). Using a spoon, remove the fuzzy choke from the center of each quarter. Place the quarters into the simmering lemon water, cover, and simmer gently for 8–12 minutes until just tender when pierced with a knife but not falling apart. Drain well and let cool slightly on a rack or tray.
Marinade
- 3
Make the marinade
In a medium bowl, whisk together 1/2 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 1 tsp coarse kosher salt, 1/2 tsp black pepper, and 1/4 tsp crushed red pepper flakes. Finely mince or press 3 garlic cloves and add to the bowl. Finely chop 1/4 cup flat-leaf parsley and 1 tbsp fresh oregano and stir into the mixture.
- 4
Marinate artichokes
Place the drained, slightly cooled artichoke quarters into a shallow dish or zipper bag. Pour about two-thirds of the marinade over the artichokes, turning pieces to coat thoroughly. Reserve the remaining marinade for finishing. Cover and refrigerate for at least 30 minutes and up to 4 hours to allow flavors to penetrate.
Grill & Finish
- 5
- 6
Grill artichokes
Remove artichokes from the marinade and shake off excess. Place cut-side down on the hot grill. Grill 3–5 minutes per side until well-marked and slightly charred; total grilling time about 8–12 minutes depending on thickness. While grilling, baste once with some reserved marinade for extra flavor.
- 7
Finish and serve
Transfer grilled artichokes to a serving platter. Drizzle with the remaining reserved marinade and an additional 1–2 tbsp extra virgin olive oil. Sprinkle with optional 2 tbsp grated Parmigiano-Reggiano if using and serve with lemon wedges for squeezing. Season to taste with extra sea salt or black pepper if desired.