Grilled Artichokes

Preparation

1. STEP 1 OF 7

   Remove the stems and the tougher outer leaves from the artichokes, cut them two-thirds of the way up to remove the thorns, and immerse them in a bowl filled with water acidulated with a tablespoon of vinegar

2. STEP 2 OF 7

   Clean the carrot and cut it into slices; wash the lemons and slice them

3. STEP 3 OF 7

   Place the broth, two tablespoons of olive oil, lemon and carrot slices, a sprig of thyme, the necessary salt, and a grind of pepper in a baking dish

4. STEP 4 OF 7

   Let the carrot soften over low heat for 5-6 minutes, then add the artichokes and let them cook over moderate heat for about half an hour or until the broth has evaporated

5. STEP 5 OF 7

   At this point, remove the artichokes from the baking dish and, using a teaspoon, scoop them out to remove the choke inside

6. STEP 6 OF 7

   Put the vegetables back in the baking dish, leaving the carrot and lemon at the bottom, open them slightly, and place them under the grill in the oven for 5-6 minutes or until they are well browned

7. STEP 7 OF 7

   In a bowl, mix the remaining oil and vinegar, a pinch of salt, and a grind of pepper, distribute this dressing over the artichokes just removed from the oven, and serve immediately

Suggestions

• Grill

General Information

Analysis

Macronutrients (100 gr)