Artichoke mania

Grilled artichoke

Is it possible to grill artichokes? Of course you can, and they work beautifully as either a main course or as a side dish.

• 4 Artichokes
• 1 bunch Parsley
• 1 tbsp Salt
• 2 tbsp Olive oil
• 1 Lemon
• Pepper

Place the artichokes in cold water and start your grill/light up your barbecue.
Rinse the artichokes and season with salt, pepper, olive oil and the juice from half the lemon.

Grill your artichokes whole on a medium heat for 25 minutes or until the petals come loose if you pull them gently. Halve the artichokes and scoop the beards out. Serve with chopped parsley, lemon juice and a nice olive oil. These artichokes are great as a main course or as a side dish with cured ham or barbecued meat.

Artichoke crudité

An unexpected but really nice salad of raw shaved artichoke seasoned with lemon, salt and olive oil.

• 1 Artichoke
• 1 tbsp Olive oil
• Juice from 1/2 lemon
• Salt

Peel the artichoke stem and remove all hard outer parts (trim the crown). Cut the top off and split the artichoke lenghtwise. Place in iced water for at least one hour. Shave the artichoke finely on a mandolin and season with lemon juice, olive oil and salt. Serve immediately.

Carciofi alla Giudia

This time of year in the jewish quarter around Portico di Ottavia in Roma they serve a real delicacy; Carciofi alla Giudia (jewish artichokes). These artichokes are wonderful as antipasti or appetisers with a nice drink.

• 1 Lemon
• 8 Baby artichokes babykronärtskockor (Carciofini)
• Neutral oil for deep frying (Sunflower oil, Corn oil or Rapeseed oil)
• Salt

Peel and trim all the rough outer parts and the beards from the artichokes. Place the cleaned artichokes in iced water with a little lemon juice, ideally covered with a kitchen towel so no artichokes pop up over the water surface (this makes them lose their green colour).

Heat the oil to about 120 degrees, cook the artichokes slowly in the oil until they are soft all the way through (this takes about 10 – 15 minutes). Lift the artichokes out with a slotted spoon and drain on paper.

Heat the oil to 180 degrees and deep fry the artichokes a second time until they are crispy and golden.

Serve immediately with lemon juice and salt.