Roast artichokes

Roast artichokes

Carciofi alla brace

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
12 young purpled-leaved artichokes
6 tablespoons extra virgin olive oil
1 tablespoon parsley, very finely chopped
salt
pepper
1 lemon, cut into wedges

Method

  1. Cut off and discard the spiky tops of the artichokes, leaving only 5cm of stem. Beat them on a hard surface to loosen the tight inside leaves.
  2. Mix the oil with the parsley and drop a little of this into the centre of each artichoke, adding salt and pepper as well. ‘Close’ the artichokes by pressing with your hand, and put them on the barbecue grill over the charcoal (be careful it’s not too hot). Turn them a quarter every 5 minutes. After 20 minutes, they are ready.
  3. Eat the artichokes by discarding the burnt and tough outer leaves – the centre will be heavenly! Serve with lemon wedges.

Variation

  • “During a visit to one of our tomato suppliers near Naples I was invited to an impromptu lunch. On the menu were artichokes, just cut from the fields, to be cooked on a small metal charcoal grill which had already been lit. The artichokes were ‘beaten’ to open the leaves a little in order to season them well inside, and they were put on the grill. The flavour still lingers on my palate!”
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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