Wood Roasted Artichoke
Give veg a new lease of life with wood-fire. Daniele Uditi, Gozney Ambassador and owner of @pizzana, is back with an Italian classic from his childhood.
- Recommended Oven
- Dome
- Prep Time
- 35 minutes
- Cook Time
- 10 minutes
Ingredients
- Makes
- 2 portions or 1 big portion
Equipment Needed
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Instructions
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Step 1
Quarter two of the lemons and squeeze into a large bowl of water and set to one side.
Step 2
Use a sharp knife to trim the leaves off the edges of the artichoke until you can just see the ‘yellowish’ heart then slice the top of the artichoke off where the leaves start to soften.
Step 3
Slice half of the stalk off then run your knife around the top of the stalk to make a small incision all the way around and use your knife to clean off the bottoms of any remaining leaves. Trim the edges of the stalk away until you are left with only the pale centre.
Step 4
Use a spoon to remove the furry looking ‘beard’ or choke then place the prepared artichoke into the lemon water. Repeat with the 4 remaining artichokes.
Step 5
Pour the lemon water into a saucepan, add the artichokes and boil for around 15 minutes until they are soft then drain.
Step 6
Tear the artichoke hearts in half and place in a cast iron pan, along with a good drizzle of olive oil and some salt and pepper.
Step 7
Heat the Gozney to 460C / 860F with wood and place the artichokes into the oven for 4-5 minutes until charred then squeeze over the juice of half a lemon, tear over the mint, season with a little more salt and pepper then add a drizzle of olive oil before gently tossing everything together.
Step 8
Grate the Parmigiano-Reggiano over a serving plate, top with the artichokes and add a little more Parmigiano-Reggiano and some lemon zest before serving.
