Grilled Artichokes
Cacio e Pepe Grilled Artichokes
PREP 30 MINS | COOK 18 MINS | SERVES 4-6
INGREDIENTS:
3 artichokes
1 cup Pecorino Romano Cheese, finely grated
1 garlic clove, grated
½ cup + 1 tbsp Masseria Organic Extra Virgin Olive Oil
1 ½ tsp cracked black pepper
2 lemons
1 tbsp Italian flat leaf parsley, finely chopped
Salt and pepper to taste
DIRECTIONS:
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Bring a pot of water to a boil while you clean your artichokes.
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Lay each artichoke on their side and cut off the bottom of the stem and trim off the top ⅓ of the artichoke. With a peeler, shave the outer layer of the stem. Trim the pointy tips around the artichoke with scissors. Cut the artichokes in half lengthwise. Remove the coke in the middle with a spoon. Run the cut edges and inside with lemon to prevent oxidizing.
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To the boiling pot of water, add 1 tbsp olive oil, 1 tsp salt, and juice of 1 lemon. Add the cleaned artichokes and cook covered for 15 minutes, or until tender and leaves are softened.
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Preheat the grill to 400°F. In a bowl, mix together cheese, garlic, Masseria Organic Extra Virgin Olive Oil, and black pepper. Using a brush, brush the cut side of each artichoke with mixture and in between the leaves. Grill artichokes 3-4 minutes on each side. Garnish with more grated pecorino, black pepper, and fresh parsley.
