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!

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