- 2 large artichokes
- 1 lemon
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil, plus more for grilling
- 1 clove garlic, finely minced
- 2 anchovy fillets, salt-cured if possible
- pinch chili flakes
- Freshly squeezed lemon juice
- 2 tablespoons toasted breadcrumbs
- Salt and freshly ground pepper
Remove the dark green outer leaves from the artichokes. Using a serrated knife, cut off the remaining leaves ½ inch above the heart. Using a paring knife, remove the layer of dark green from the stem and base of the heart. Cut the artichoke into quarters and remove the furry centers. As you trim the artichokes, place them in a bowl of cold water with the juice of 1 lemon.
Cook the artichokes in boiling, salted water until tender when pierced with a fork. Remove from the water and let them cool to room temperature. Place the butter and olive oil in a small saucepan over low heat. Add the garlic, anchovy and chili flakes and gently stir until the anchovy melts into the olive oil mixture.
Toss the artichokes with olive oil, salt and pepper and place on the grill over medium-high heat to mark each side. Transfer the hot artichokes to a platter and spoon the garlic sauce over them.
Finish with a squeeze of lemon and a generous scattering of breadcrumbs.
About this recipe
Recipe courtesy of Executive Chef Kurt Spataro, Paragary Restaurants