Coal-baked artichokes

Coal-baked artichokes

By
From
Ben's BBQ Bible
Serves
4
Photographer
Billy Law

I love artichokes and the endless ways of preparing them. The method I saw demonstrated when I attended a cooking school in a small Sicilian village called Regaleali is truly the best and most simple.

A fire in a large open pit is allowed to burn down to a mass of smouldering coals, into which whole artichokes are pushed. It means that you don’t end up with bitter, stained fingers from cleaning the artichokes first. Once they are cooked, you can do what you like with them — preserve them in oil, make salads with them or serve them in dressing.

There are many varieties of artichokes, but I recommend that you use the larger globe or smaller violet or spiny ones. Choose artichokes that are rm and have a tightly closed flower, as these will have a smaller percentage of the furry choke at the centre.

Ingredients

Quantity Ingredient
4 large globe artichokes
or 8 violet or spiny artichokes

Method

  1. Build a good hot coal base and allow it to burn down to an even white bed of ashen coals. The coals should be deep enough to cover three-quarters of each artichoke.
  2. Cut the stem of each artichoke to about 2 cm from the base. Use a serrated knife to trim the top by around 2 cm.
  3. Push the artichokes into the coals using a long pair of tongs, to avoid burning yourself. Place the artichokes as close together as possible and push the coals up and around them.
  4. Allow the artichokes to cook until they are tender to the prick of a knife or skewer.
  5. Remove to a large bowl and allow them to cool so you can handle them.
  6. Once cool, use a small knife to peel off the outer leaves, one at a time, until you reach the first of the tender inside leaves. Trim the stem by scraping it with the knife. Cut the artichokes in half and remove all the furry choke fibres.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
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