If you become the owner of fresh artichokes, it’s time to delicious grill them. Artichokes crayons are used for frying, which are cleaned of hard outer leaves, cut in half and fold in lemon water so that they do not darken. Fry them grilled until soft and immediately mix with salsa verde, or green salsa made from fresh mint, parsley, pepper chili, capers, garlic and mustard with anchovy fillet, which enhance the taste of all the bright ingredients of the sauce. Artichokes on grills are ideal as an appetizer for white wine or подайте их на гарнир. 
Time: 40 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 kg. small artichokes (14 – 18 pcs.)
- 1 lemon, cut in half + 3 tbsp. l lemon juice
- 2 tbsp. chopped fresh mint
- 1 tbsp. fresh parsley chopped
- 1 small pod of fresno pepper, peeled and finely ground chopped
- 1 tbsp. l capers without liquid, chopped
- 2 anchovy fillets, canned in oil, chopped
- 1 small clove of garlic, finely chopped
- 1 tsp Dijon mustard
- 0.5 tbsp. olive oil
Recipes with similar ingredients: Artichokes, salsa sauce, capers, Anchovies, fresno pepper, mint
Recipe preparation:
- Preheat the grill to moderate heat.
- Fill a large bowl with cold water and squeeze into it. halves of lemon. Remove the outer dark green leaves from the artichokes, leaving only light green and yellow leaves. Cut 1 cm. tops from each artichoke. Use a small knife to trim stems and peel slightly around the bottom of the base where the fruit adjacent to the stem. Cut artichokes in half, rub in halves lemon and put in lemon water.
- Make salsa verde: mix in a small bowl mint, parsley, chili pepper, capers, anchovies, garlic and mustard. Add lemon juice and 6 tbsp. l olive oil to make thick sauce with slices of vegetables; salt to taste. Leave at room temperature.
- Drain the water from the artichokes and dry them. Mix in a large bowl artichokes with the remaining 2 tbsp. l olive oil; salt on to taste. Grill artichokes, periodically turning, until softness and fry marks from the grate, 6-10 minutes, in depending on their size. Mix with salsa verde until they have cooled down.
