Fire-grilled artichoke stuffed with garlic and Parmesan

Artichokes at sunset in the Simpson Desert Image © 2011 John Hay


Recipe: Fire-grilled artichoke stuffed with garlic and Parmesan

Summary: Easy and rustic artichokes on the grill


  1. 1 globe artichoke per person shaved Parmesan cheese 2 cloves chopped garlic per person sea salt freshly ground black pepper ¼ cup (2 fl oz) olive oil per person


  1. Cut the head of the flower off the artichoke, and with scissors remove any of the sharp points on the outer petals. Leave the stem on. If you need to do this more than 10 minutes before you are going to cook this dish, store the artichokes in a bowl of acidulated water (add the juice of one lemon to 1.2 litres (40 fl oz) of water) to stop the artichokes from discolouring. With a potato peeler, shave flat strips of Parmesan and peel and roughly chop the garlic. Stuff the Parmesan and garlic liberally between the petals of the artichoke all the way to the choke (heart). Sprinkle with salt and pepper and pour olive oil into the heart. Place upright in a bowl. Grill over coals, turning regularly until blackened all over and the cheese has melted through.

Quick Notes

Place on a plate and serve—yum! If you are dining inside it would be advisable to provide finger bowls and bowls in which to put the discarded bracts—unless you are happy with your dinner guests chucking their scraps over their shoulders.

Cooking time (duration): 10

Diet type: Vegetarian

Number of servings (yield): 1

Meal type: snack

My rating: 5 stars:  ★★★★★ 1 review(s)

Microformatting by hRecipe.

Stuffed artichokes grilling on the fire

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