Mediterranean Charred Artichokes with Lemon and Roasted Garlicdip

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Preparation info
  • Serves

    Two to Four

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Roasting or barbecuing artichokes over an open fire in spring and summer conjures up images of the Ancient Hebrews, as this is a dish that evolved from that time and place. These days variations of the dish are found in Spain and Sicily.

Ingredients

  • 15 ml/1 tbsp lemon juice or white wine vinegar
  • 2 globe artichokes, young and tender

Method

  1. Preheat the oven to 200°C/400°F/Gas 6. Stir the lemon juice or vinegar into a bowl of cold water.
  2. Cut each artichoke lengthways into wedges. Pull the hairy choke out from the centre of each wedge and drop the wedges into the acidulated water.