| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 8 |
|
Jumbo artichokes |
| 12 |
|
Cloves garlic, thinly sliced |
| 1 |
c |
Almonds, thinly sliced |
| 3 |
T |
Sea salt |
| 3 |
T |
Freshly ground black pepper |
| 2 |
|
Lemons, zested seeded |
|
|
peeled and finely |
|
|
chopped |
| 1 1/2 |
c |
Fresh oregano leaves |
| 1 1/2 |
c |
Extra virgin olive oil |
INSTRUCTIONS
Pre-heat barbecue or grill. Cut pointy tops and tips of jumbo
artichokes off by about 1-1/2 inches. In a mixing bowl, mix garlic,
almonds, salt, pepper, chopped lemons and oregano leaves until well
blended. Spread artichokes apart, using fingers until they are open
like flowers. Divide the oregano mixture among artichokes and stuff it
down between the leaves. Drizzle 4 to 5 tablespoons olive oil over
each artichoke and place flowers up into coals or on top of grill.
Cook, turning occasionally, for 1 hour. Outer base will char and
become inedible, but the inside will be fully cooked and amazing.
Yield: 4 servings Recipe By : Molto Mario Posted to MC-Recipe
Digest V1 #306 Date: Sat, 16 Nov 1996 20:41:30 -0500 (EST) From:
"suechef@sover.net" <suechef@sover.net>
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