Roasted Artichokes with Lemon-Saffron Mayo
Roasted Artichokes with Lemon-Saffron Mayo
4 medium artichokes
2 lemons
3 tablespoons extra virgin olive oil(45ml)
Snip the exterior leaves of the artichokes. Cut in half lengthwise and clean out the hay. Drop into pot of water and squeeze in lemon juice. Keep the artichokes submerged in the water so that they don’t discolour. Set aside for 1 hour.
Next, on a sheet of foil place some roasted garlic (see recipe below), top with artichokes and sprinkle with more garlic, oil and salt. Close foil leaving room for steam to vent. Repeat until all of the artichokes are foiled.
Prepare the barbecue for indirect grilling. Preheat the grill to medium high heat. Place the artichokes on the side of the barbecue that is off. Close the lid and grill using indirect heat for approximately 30 minutes. Don’t let the temperature on the barbecue exceed 400F/200C. Remove.
Ingredients:
1 whole garlic bulb
2 teaspoons olive oil
1 thyme sprig
To Roast Garlic:
Cut the top off garlic bulb just enough to expose the cloves. Prick with a fork the flesh of the garlic. Drizzle with olive oil and top with 1 thyme sprig. Wrap securely in foil.
Place over low heat and cook for 15 minutes or until garlic is tender.
4 medium artichokes
2 lemons
3 tablespoons extra virgin olive oil(45ml)
Snip the exterior leaves of the artichokes. Cut in half lengthwise and clean out the hay. Drop into pot of water and squeeze in lemon juice. Keep the artichokes submerged in the water so that they don’t discolour. Set aside for 1 hour.
Next, on a sheet of foil place some roasted garlic (see recipe below), top with artichokes and sprinkle with more garlic, oil and salt. Close foil leaving room for steam to vent. Repeat until all of the artichokes are foiled.
Prepare the barbecue for indirect grilling. Preheat the grill to medium high heat. Place the artichokes on the side of the barbecue that is off. Close the lid and grill using indirect heat for approximately 30 minutes. Don’t let the temperature on the barbecue exceed 400F/200C. Remove.
Ingredients:
1 whole garlic bulb
2 teaspoons olive oil
1 thyme sprig
To Roast Garlic:
Cut the top off garlic bulb just enough to expose the cloves. Prick with a fork the flesh of the garlic. Drizzle with olive oil and top with 1 thyme sprig. Wrap securely in foil.
Place over low heat and cook for 15 minutes or until garlic is tender.
Comments