Tender, lemony artichokes lightly charred and served with a spicy ’nduja vinaigrette and Val di Noto extra-virgin olive oil.

Artichoke lovers, this one’s for you!
Find the full recipe on our Instagram.

Ingredients (serves 4) :

4 medium artichokes
1 lemon (plus extra wedges for serving)
Pinch of fine sea salt
2 Tbsp Val di Noto extra-virgin olive oil
1 Tbsp ’nduja (Calabrian chili-pork paste) — available in Montreal at Baia dei Formaggi, Milano, Métro Marcaino & other Italian delis
Zest of ½ lemon

Instructions

Prep the artichokes

• Trim off the tough outer leaves, slice off the top third, then halve lengthwise.

• Rub each cut side with lemon to prevent browning.

Cook

• Bring a pot of salted water to a boil with the squeezed lemon halves.

• Add artichokes and simmer 20 min, until the hearts are tender.

• Drain and scoop out the fuzzy heart with a spoon.

Make the vinaigrette

• In a small bowl, whisk together olive oil, ’nduja and lemon zest.

Char

• Heat a dry skillet over high heat.

• Place artichokes cut-side down and sear 2–3 min, until golden spots appear.

Serve

• Arrange on a platter with lemon wedges.

• Dip each leaf into the ’nduja vinaigrette— Buona degustazione <3

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