Chargrilled Artichoke Antipasti in Oil
Experience an Italian-inspired alfresco meal with this Chargrilled Artichoke Antipasti in Oil. Perfect with a chunk of warm focaccia.
Ingredients
300g small artichokes
2 unwaxed lemons, zest and juice
250ml white wine vinegar
2 tbsp light olive oil
2 tsp mixed peppercorns
Sea salt flakes
500ml bottle light olive oil
Method
1. Squeeze the juice of one lemon into a bowl of cold water. Prepare the artichokes by removing the outer leaves with a small sharp knife. Go through the layers until you reach the paler, greenish yellow leaves. Trim stalks to about 5cm, cut heads into quarters. Rub with squeezed lemon halves and place in the lemon water bowl.
2. Remove strips of zest from the other lemon. Simmer 100ml of the vinegar and the artichokes in a large saucepan for 15-18 minutes until tender. Drain and tip into a bowl, toss with 2 tablespoons of light olive oil. Season.
3. On a medium direct heat grill the artichoke quarters until charred.
4. Warm the oil, lemon zest and peppercorns together until the zest sizzles. Remove zest from the oil. Warm the remaining vinegar in another pan until almost boiling.
5. Put the artichokes and lemon zest in to jars or heatproof containers, pour over the warm vinegar and top up with warm oil to cover. Seal while warm and allow to cool. Keep in the fridge.
6. Serve with a delicious focaccia and your other favourite antipasti.
More Recipes Ideas from Roz Cooper
Method
1. Squeeze the juice of one lemon into a bowl of cold water. Prepare the artichokes by removing the outer leaves with a small sharp knife. Go through the layers until you reach the paler, greenish yellow leaves. Trim stalks to about 5cm, cut heads into quarters. Rub with squeezed lemon halves and place in the lemon water bowl.
2. Remove strips of zest from the other lemon. Simmer 100ml of the vinegar and the artichokes in a large saucepan for 15-18 minutes until tender. Drain and tip into a bowl, toss with 2 tablespoons of light olive oil. Season.
3. On a medium direct heat grill the artichoke quarters until charred.
4. Warm the oil, lemon zest and peppercorns together until the zest sizzles. Remove zest from the oil. Warm the remaining vinegar in another pan until almost boiling.
5. Put the artichokes and lemon zest in to jars or heatproof containers, pour over the warm vinegar and top up with warm oil to cover. Seal while warm and allow to cool. Keep in the fridge.
6. Serve with a delicious focaccia and your other favourite antipasti.
