Ingredients
- ï·Â 3 medium-sized artichokes (stems attached), trimmed, peeled, quartered and choke removed
- ï·Â Zest of 1 lemon
- ï·Â 2 large lemons, 1 halved and juiced, 1 quartered
- ï·Â 1 tablespoon balsamic vinegar
- ï·Â 1/2 cup extra-virgin olive oil
- ï·Â 2 garlic cloves
- ï·Â 1/2 teaspoon fine sea salt
- ï·Â 1/8 teaspoon freshly ground black pepper, plus more to taste
- ï·Â 1/2 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped
- ï·Â Coarse or flaked sea salt to taste, for finishing
Recipe Description
Large fresh artichokes marinated in a lemony garlic blend, then grilled to a seared and juicy perfection. In reviewing “ The Vegetable Butcher: How to Select, Prep, Slice, Dice and Masterfully Cook Vegetables from Artichokes to Zucchini ”, by Cara Mangini, this cookbook is a feast for your eyes and soul. Mangini has taken many years to create and write this beautifully illustrated cookbook with simple step- by- step photographs, even an unpracticed cook can create masterpieces with Mangini’s assistance. In Mangini’s inspiring guide, she demystifies the world of vegetables, with her butchery skills of fresh produce. Cara Mangini shares knife lessons when cutting vegetables, such as cutting a cauliflower into steaks and peeling a tomato.
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