Fire-Roasted Artichokes with Almonds

Total Time:
1 hr 30 min
Prep:
1 hr 15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 8 jumbo artichokes
  • 12 garlic cloves, thinly sliced
  • 3 tablespoons sea salt
  • 3 tablespoons freshly ground black pepper
  • 3 lemons, zested, seeded, peeled, and finely chopped
  • 1 1/2 cups fresh oregano leaves
  • 1 1/2 cups extra-virgin olive oil
  • Pinch chili flakes
  • 1 cup almonds, thinly sliced
Directions
  • Preheat barbecue or grill.

  • Cut off the pointy tops and tips of the jumbo artichokes by about 1 1/2 inches. In a food processor, combine the garlic, salt, pepper, chopped lemons, oregano leaves and 1 cup extra-virgin olive oil until well mixed. Turn off the processor, add more extra-virgin olive oil, a pinch of chili flakes and almonds.

  • Using your fingers, spread each artichoke apart until they are opened like flowers. Divide the oregano mixture among the artichokes, and stuff it down between the leaves. Drizzle 4 to 5 tablespoons olive oil over each artichoke and, and place the flowers up into the coals or on top of the grill. Cook, turning occasionally, for 1 hour. The outer base will char and become inedible, but the insides will be fully cooked and amazing.


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