Pepita Aris

Charred Artichokes with Lemon Oil Dip

banner
Preparation info
  • Serves

    two to four

    • Difficulty

      Easy

Appears in
Recipes from My Spanish Grandmother: The Real Taste of Spain in 150 Traditional Dishes
Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

  • About

Young artichokes, alcachofas, are cooked over the first barbecues of the summer. However, they are also very good roasted in the oven. A roast head of garlic combined with olive oil makes a classic, mild sauce - con mojete - for vegetables.

Ingredients

  • 15 ml/1 tbsp lemon juice or white wine vinegar
  • 2 globe artichokes</

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.

Photos