“You’ve just got to try this warm artichoke salad recipe on the barbecue – the smoky flavour rocks ”
- 4 artichokes
- olive oil
- sea salt
- freshly ground black pepper
- ½ lemon , cut into small wedges
- 4 slices quality prosciutto
- 4 bay leaves
- 1 handful of fresh mint , leaves picked and roughly chopped
- Look for the violet, Roman, or even the green Spanish artichokes. Don’t use globe ones as they tend to be large and coarse.
- Slice off the top 2cm of the head of the artichoke, then peel the stem with a knife or speed peeler. Tear off the tough outer leaves until you get to the softer inner green ones. Open them out, then use a teaspoon to scrape out the furry chokes and discard. If you’re doing this ahead, put the artichokes in a bowl of water with a little lemon juice to stop them discolouring.
- Drizzle the inside of each artichoke with olive oil and season well. Stuff each one with a small lemon wedge, a rolled-up slice of prosciutto and a bay leaf.
- Wet 4 sheets of baking paper, then scrunch up and wrap 1 around each artichoke. Now tightly wrap each one in foil and place directly on the edge of the hot coals for about an hour, turning, until tender. If you have a gas barbie, put them at the back where the heat’s not so intense and cook for 1 hour.
- Serve unwrapped and broken up with a generous lug of oil and scattered with mint.
Source: Jamie Oliver