Serves 4 as a large starter or 8 with a side salad
- 4 medium size artichokes
- 2 lemons (cut in half and sliced thin)
- 1/2 cup olive oil
- 2 tablespoons sea salt
- 1 tablespoon white pepper
- 3 tablespoons jalapeño (diced fine)
- 2 tablespoons red pepper (diced fine)
- 2 tablespoons red onion (diced fine)
- 2 tablespoons garlic (diced fine)
- 3 tablespoons olive oil
Combine all above and hold in a jar, double or triple the recipe and hold in the fridge if you can use it with other recipes. Lasts for weeks in oil.
To prep the artichokes, in advance of service ( at least 3 hours up to a day) slice the artichokes in half and drop them into boiling salted water for 8-10 minutes. When the outer leaf begins to soften, remove from water and place in ice water. When the artichokes are cold, remove the chokes with a spoon, leaving was much heart and leaf in place as possible. Place all of the cooked artichokes in a bowl and toss with oil, salt and pepper and sofrito, then add the lemon slices and stuff the hearts as best you can. Refrigerate until service.
Using a grill or cast iron grill pan at medium heat, place the artichokes on the heat cut side down for 3 minutes or until they begin to caramelize.
Now flip them over and grill the outer side with added pressure from another pan, cook until warmed through (about 5 minutes).
Serve with sliced lemon and spicy chipotle mayo.