Cinder-baked artichokes with lemon, bay and prosciutto
Delicious barbecued veggies
1 hr 15 mins
Not Too Tricky
serves 4
About the recipe
You've just got to try this warm artichoke salad recipe on the barbecue – the smoky flavour rocks.
Ingredients
4 artichokes
olive oil
sea salt
freshly ground black pepper
½ a lemon, cut into small wedges
4 slices of quality prosciutto
4 bay leaves
a handful of fresh mint, leaves picked and roughly chopped
Method
- Look for the violet, Roman, or even the green Spanish artichokes. Don’t use globe ones as they tend to be large and coarse.
- Slice off the top 2cm of the head of the artichoke, then peel the stem with a knife or speed peeler. Tear off the tough outer leaves until you get to the softer inner green ones. Open them out, then use a teaspoon to scrape out the furry chokes and discard. If you’re doing this ahead, put the artichokes in a bowl of water with a little lemon juice to stop them discolouring.
- Drizzle the inside of each artichoke with olive oil and season well. Stuff each one with a small lemon wedge, a rolled-up slice of prosciutto and a bay leaf.
- Wet 4 sheets of baking paper, then scrunch up and wrap 1 around each artichoke. Now tightly wrap each one in foil and place directly on the edge of the hot coals for about an hour, turning, until tender. If you have a gas barbie, put them at the back where the heat’s not so intense and cook for 1 hour.
- Serve unwrapped and broken up with a generous lug of oil and scattered with mint.
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