Sardinian Grilled Artichokes with Mint Pesto
Embark on a culinary journey to the heart of the Mediterranean with this exquisite Sardinian Grilled Artichokes with Mint Pesto recipe. The charred, smoky artichokes paired with the fresh, aromatic mint pesto create a delightful harmony of flavors that will transport your taste buds to the sun-drenched island of Sardinia.
Equipment
- Large bowl
- Chef's knife
- Spoon
- Large pot
- Food processor
- Grill
- Pastry brush
Ingredients
- 8 medium artichokes (approx. 3 pounds or 1.36 kilograms)
- 2 lemons, halved to prevent artichokes from browning
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
For the Mint Pesto:
- 2 cups fresh mint leaves
- 1/2 cup extra virgin olive oil
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup grated Pecorino Romano cheese
- Salt to taste
Instructions
- Begin by preparing the artichokes. Fill a large bowl with water and squeeze the juice of one lemon into it. As you clean and trim the artichokes, place them in the lemon water to prevent browning.
- To clean the artichokes, remove the tough outer leaves until you reach the softer, lighter green leaves. Trim the top third of the artichoke and peel the stem. Cut each artichoke in half lengthwise and remove the fuzzy choke with a spoon.
- Bring a large pot of salted water to a boil. Add the remaining lemon halves. Drain the artichokes from the lemon water and boil them for 7 minutes. Drain and set aside to cool slightly.
- While the artichokes are cooling, prepare the mint pesto. In a food processor, combine the mint leaves, pine nuts, garlic, and a pinch of salt. Pulse until chopped. Gradually add the olive oil while the processor is running until the mixture becomes a smooth paste. Transfer to a bowl and stir in the grated Pecorino Romano cheese. Adjust seasoning as needed.
- Preheat your grill to medium-high heat. Brush the artichokes with olive oil and season with salt and pepper.
- Place the artichokes cut side down on the grill. Grill for about 3 minutes or until they have nice grill marks. Turn and grill the other side for an additional 3 minutes.
- Serve the grilled artichokes warm with a generous dollop of mint pesto on top.
Notes
To ensure the artichokes cook evenly, select artichokes that are similar in size.
The mint pesto can be made ahead of time and stored in the refrigerator for up to a week.
For a nut-free version, substitute sunflower seeds or pumpkin seeds for the pine nuts.
The Pecorino Romano cheese can be replaced with Parmesan for a slightly different flavor profile.