Monday, 3 February 2014

Globe artichoke cooked on ashes


This is an ideal recipe for a barbeque because the best way of cooking them is on an open fire strait onto the ashes. But can be adapted using the kitchen oven and wrapping them in foil although the experience of cooking and eating them on a open fire is far more rewarding!

But when the craving calls you have to answer it so this is my adaptation indoor

Recipe (x2)
2 globe artichokes
1 garlic clove (finely chopped)
1 bunch of parsley (finely chopped)
Extra virgin olive oil
Pinch of salt
Chilli flakes (optional)
 


 
Open up the artichoke by hitting the artichoke head on a flat surface. Push inside the artichoke heads the chopped garlic and parsley, pinch of salt, some chilli flakes if you like it hot and a good drizzle of extra virgin olive oil.

Now ideally if you are having a barbeque you could put them strait onto the ashes (~ 20 minutes).
This time I did it in my kitchen oven so to achieve the same result you need to wrap them tight in foil and cook them at 200oC for 30 minutes.

That’s the result

 
 

So now start pealing the artichoke leaf by leaf and savouring each little soft bite at the bottom… (you cannot eat the upper part of the leaf is very hard to chew)

 
 

…until you reach the heart, the best part
 
 

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