Meat Free Mondays! Grilled Globe Artichokes with a garlic & chili dresssing
Grilled Globe Artichokes with a garlic & chili dressing
Our garden is resplendent with globe artichokes reaching out in all directions to fill up, if not choke, the skyline at the back of the house. They’re wonderful to watch ~ the heads, or globes, blooming and opening every time you turn your back, and then all of a sudden, you’ve lost the chance to harvest them! No matter, they become the most marvelous flowers and continue to bewitch insect wildlife for weeks to come.
Lots of people don’t know what to do with fresh artichoke globes but when in season, they’re one of the simplest and easiest vegetables to add to your diet, and in terms of their benefits, they’re great for assisting digestion and liver function.
Have ready 1 globe or head per person and a large pan of boiling water. Cut the globes in half, tip to stem. Plunge them immediately into the water and boil vigorously for 15 minutes. Meanwhile, make the dressing.
50 gms of butter melted; 3 garlic cloves, crushed; 1 red chili, finely chopped (remove seeds and pith if you want to lessen the strength of hotness); salt to season
Toss the garlic and chili into the melted butter and fry together for a minute or two. Set aside. When the globes are ready drain well. Place cut side up in a baking tray and pop under a hot grill for 2 minutes. Take out, spoon the butter, garlic and chili dressing over the heads and pop back under the grill for another minute. Serve immediately. Good as an appetizer or a starter.
The heart of the globe is the fleshiest and tastiest part, but each leaf has some flesh on it, so drag it off between your teeth then discard the rest of the leaf ~ very primitive and good fun! You don’t have to cut the globe head in half before cooking, but doing so simply reduces cooking time and makes for a great display. You can have any dressing too. Something buttery and piquant work well to bring out the flavours of the flesh.