grilled artichokes with sauce gribiche by chef tyler florence
INGREDIENTS
3 Large Globe Artichokes, simmered, cut & cooled
1 Cup mayonnaise
1 Cup Yogurt
2 Tablespoon Dill Pickle, finely chopped
2 Tablespoon chopped flat-leaf parsley
2 Tablespoon capers, drained
1 Tablespoon finely chopped shallot
1 Teaspoon chopped thyme
2 Medium hard boiled eggs, peeled and finely chopped
To Taste lemon, juiced
To Taste salt and pepper
3 Tablespoon extra-virgin olive oil
To Taste salt and pepper
1 Cup panko breadcrumbs, toasted
PREPARATION
Steps
1
In a large pot, simmer artichokes in lightly salted water for 30 minutes. Let cool, and slice in half.
2
When ready to cook, set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
3
To make the sauce gribiche, combine the mayonnaise, yogurt, pickles, parsley, capers, shallots, thyme, eggs, lemon juice, and salt and pepper to taste in a mixing bowl. Stir until thoroughly incorporated.
4
Rub the artichokes with olive oil, season with salt and pepper, and place cut side down on the grill for 15 minutes or until deep golden brown.
5
Move to a platter, remove the choke, sprinkle with bread crumbs and serve with the flavorful sauce gribiche. Enjoy!