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Fine Saffron Olive Oil Recipes

This is a  great way of grilling artichokes with Saffron Olive Oil and lemon that makes it a refreshing taste for artichokes.  If the grill is large enough, cook the artichokes alongside the steaks; otherwise, grill these first and serve at room temperature. Can also go with chicken and shrimp kabobs on the grill.


2 lemons, halved
6 large artichokes
2/3 cup extra-virgin olive oil
2 tablespoon of advanced home grade 'saffron olive oil'
1/3 cup fresh lemon juice
3 tablespoons chopped fresh mint


Squeeze juice from halved lemons into large bowl filled with cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off outer 2 rows of leaves. Cut off top 1/3 of artichoke. Quarter artichoke lengthwise. Using small knife cut out choke and prickly small leaves. Place artichoke in lemon water. Repeat with remaining artichokes.
Bring large pot of salted water to boil. Drain artichokes, add to pot, and boil until crisp-tender, about 15 minutes. Drain. Transfer artichokes to rack and cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
Prepare barbecue (medium-high heat). Whisk oil, 1/3 cup lemon juice, and 1 tablespoon of 'saffron olive oil' and mint in small bowl. Season dressing to taste with salt and pepper. Brush artichokes with dressing. Grill until tender and lightly charred in spots, turning occasionally, about 6 minutes. then use another tablespoon of 'saffron oil oil and continue to grill for another 2 minutes to get the aroma out of the saffron. Transfer artichokes to platter. Drizzle with some of remaining dressing. Serve warm or at room temperature.

Please check the original recipe at epicurious

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