Grilled Artichokes with Italian Green Sauce, parsley-based Salsa Verde, is a feast for the senses. It is slightly sweet, salty, tart, hot from peperoncino, and smoky from the grill. Celebrate the first seasonal arrivals in the marketplace, those desirable small artichokes, carciofini, entirely edible without choke. Or choose compact medium-sized artichokes with small chokes that are easy to remove. Either type will suit this preparation.
Be sure to cook the artichokes twice. Once cooked through, grill. Lace the artichokes with Salsa Verde. Accent both with a bit of crunchy carrots, soft mache, young escarole or frilly frisée crisp to the bite. Provide splashes of color and texture as counterpoint to intrigue the eye as well as the palate. It looks humble, but each bite tastes just a little bit different because both stars of the dish, Grilled Artichokes and Salsa Verde, continually provide change in perception. Your guests will definitely remain focused on your creation! Serve as an antipasto, cooked vegetable salad, or side dish.
Two PDF recipes with photos: Grilled Artichokes and Italian Green Sauce. Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights and volume, where applicable, making it easy to follow. Timing may vary with heat source. 4 servings.