Grilled artichokes with curry mayonnaise

Dan Toombs / 17 April 2019

Summer barbecues don't need to be limited to mountains of meat. These barbecued globe artichokes are sure to go down a treat.

Preparation time

10 minutes, plus marinating

Cooking time

35 minutes

Serves

4



Ingredients

  • 4 large globe artichokes
  • 3 tbsp finely chopped coriander

For the marinade

  • 2 tbsp lemon juice
  • 125ml (1⁄2 cup) extra virgin olive oil
  • 6 garlic cloves, finely chopped
  • 1 tsp salt
  • 1 tsp freshly ground black pepper

For the curry mayonnaise

  • 250ml (1 cup) mayonnaise
  • 1 tsp curry powder
  • 1⁄2 tsp chilli powder
  • 1 green chilli, finely chopped
  • 1–2 tsp lime juice

Method

Where I grew up in California, globe artichokes were really easy to come by. Here in the UK, I’ve only seen them in London and on the rare occasion in a supermarket closer to home. You can order them online too. So nowadays, globe artichokes are for special occasions. If you happen to have a special gathering planned, you’ve got to serve this one!

Cut off the thick outer leaves of the artichokes and cut off all but a little of the stems if the stems are long, as shown. This part of the stem is just an extension of the delicious heart. If it looks like the skin on the stem is tough, you can peel them. Bring a large pan of water to the boil and cook the artichokes for 20 minutes, or until the outer leaves peel off easily. Allow to cool slightly so that the artichokes are easier to handle, then cut them in half. Cut out any of the hair-like bits from the centre. That is the ‘choke’ from artichoke, so discard it.

Whisk together all the marinade ingredients and rub all over the artichoke halves. Let this marinate for about 30 minutes.

Meanwhile, mix all of the curry mayonnaise ingredients together and place, covered, in the fridge until ready to serve.

Light up about a shoebox full of charcoal in your barbecue. When the coals are white-hot, place the artichokes, cut-side down, on the grill. Be sure to retain any leftover marinade. Cook over the hot coals for about 15 minutes, turning often, until they are nicely charred. With artichokes, they really are done when they’re done, so continue cooking until the base (the heart) is fork tender.

To serve, spoon a little of the leftover marinade over the artichokes and serve with the curried mayonnaise. Garnish with the chopped coriander.

Just in case you’ve never tried globe artichokes before, peel off each leaf, dip it in some of the mayonnaise and scrape off the flesh with your teeth. You can discard the remaining leaf. When all of the leaves have been devoured, cut up the artichoke heart and serve it with more of the mayonnaise.

Curry Guy Veggie

Extracted from The Curry Guy Veggie by Dan Toombs, Quadrille, £15

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