Cinder-baked artichokes with lemon, bay & prosciutto

Baked Artichokes  with Lemon, Bay and Prosciutto

Serves 4

  • 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

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.

Nutritional Information

Cinder-baked artichokes with lemon, bay & prosciutto

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Method

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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 197 10%
  • Carbs 6.1g 3%
  • Sugar 2.9g 3%
  • Fat 11.9g 17%
  • Saturates 2.4g 12%
  • Protein 10.1g 22%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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