Total Cost: $10
Yield: 16 quarters of artichokes
Time: 35 min (15 active) + (20 inactive cook)
No olive oil – no substitutions.
We are going to get flavor from the olive oil dripping on to the flames, creating flame and “burning” the artichokes.
What’s the difference between flat leafed parsley and Italian parsley?
Flat leafed parsley has more robust flavor than Italian parsley.
- Large pot for boiling
- Blender or food processor
- 4 medium sized artichokes, topped and tailed
- 6 cloves of garlic, 3 rough cut and 3 whole
- 1 cup of olive oil
- 2 tbsp. spicy brown mustard
- 1 bunch of parsley
- 3 lemons, 2 juiced and 1 quartered
- Salt and pepper, to taste
1. Bring large pot of water to a boil. While waiting for water to boil, wash artichokes and trim off stem and top ¼ inch off top of artichokes. See here for detailed instructions.
2. Peel and rough cut three cloves of garlic and quarter two lemons and place them in boiling water.
3. Place artichokes in water and turn down to low boil and cook for about 15 min.
4. Cook until leaves are almost easy to pull off, remove and dunk in cold water to stop internal cooking.
5. While boiling artichokes, combine 3 cloves of whole garlic, olive oil, spicy brown mustard, parsley and the juice of 2 lemons into blender and blend until smooth.
6. Quarter cooled artichokes and drizzle olive oil combination over them and place on hot grill. Oil will drip into coal and create flames that will lightly char the artichokes. If having issue with creating flame, carefully use plain olive oil as a propellant.