Love and Spices:
Grilled artichoke
The perfect appetizer that is quick and easy to make
Recipe by Monique Singer
Previously published in WestmountMag.ca
Love and Spices, a beautifully illustrated cookbook in English by Monique Singer, allows you to discover unique recipes dedicated to cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the flavours of the world, a celebration of the richness and diversity of spices.
Monique Singer possesses a rare talent for elevating spices. From a very young age, it was alongside her grandmother and sisters that she developed this culinary art, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each of her recipes.
From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience. Enjoy!
Grilled artichoke with saffron and lavender
Have you ever tried grilling artichokes?
They are quick and easy to make and the perfect appetizer, as well as an instant comfort.
The recipe can be made vegan by replacing mayonnaise with veganaise.
Preparation time: 40 min | Cooking time: 30 min | Yields: 8 to 12 servings
- 6 artichokes
- 2 cup / 500ml water
- 2 lemons, juiced
- 3 tbsp avocado oil
- 1 tbsp sea salt
- Freshly ground pepper to taste
ARTICHOKES
Cut the stem of each artichoke, leaving just 1 inch.
Snap off the outer row of leaves.
Using a sharp knife, cut the artichoke in half, lengthwise.
Then using a small knife, cut out the choke and small prickly leaves.
In a large bowl, with 2 cups/500 ml water, squeeze in lemon juice.
Place the artichoke halves in the prepared lemon water. Set aside.
In a large pot, bring 4 cups /1 L water to a boil.
Pour in the lemon water and lemon halves, with the artichokes.
Boil until tender, about 20 minutes.
Drain in a colander and let the artichokes cool.
Heat a large char grill pan on high.
Spread 1 tablespoon oil.
Brush artichokes with 2 tablespoons of avocado oil.
Season with sea salt and pepper to taste.
Cook on char grill for about 10 minutes.
Char, turning occasionally, transfer to a serving plate.
SAFFRON LAVENDER DRESSING
- 1/4 tsp saffron threads
- 1 drop of organic lavender essential oil, optional
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 1/4 cup good mayonnaise or vegannaise
In a small saucepan, heat 1tbsp olive oil.
Transfer to a small mixing bowl.
Crumble in the saffron, let infuse for 10 minutes.
Set aside.
In a separate mixing bowl whisk all ingredients.
Lemon juice, 1 tablespoon olive oil, lavender oil, vegannaise.
Pour in the infused saffron oil and combine.
Serve with grilled artichokes.
Garnish with dried rose petals and dried lavender.
Can be broiled in oven on bottom rack 5 minutes cut side up.
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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn
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