Grilled Artichokes & Rosemary Garlic Breadcrumbs

Prep time: 30 Minutes | Cook time: 1 Hour

Grilled Artichokes & Rosemary Garlic Breadcrumbs

A simple yet showstopping way to celebrate this delicious vegetable. 

Makes 4 servings

 

Bread crumb procedure:

4 slices Sprouted California Style Bread

3-4 Tbsp. olive oil

¼ tsp. salt

Pepper to taste

1 tsp. fresh rosemary, chopped

1 garlic clove, chopped

3 Tbsp. parmesan, grated

 

Preheat oven to 350 degrees. Cut bread into ½ inch cubes. Pulse in food processor until bread reaches a crumb like texture, place in medium sized bowl. Combine all remaining ingredients and toss until well incorporated. Place on baking sheet and stir every 5 minutes until crispy and golden in color 15-18 minutes.

 

For grilled artichokes:

Ingredients:

2 globe artichokes, stems trimmed and peeled

1-2 Tbsp. kosher salt

2 bay leaves

1 lemon, sliced

2 sprigs of Thyme

2 garlic cloves, crushed

1 Tbsp. extra virgin olive oil 

 

Bring deep pot of water to boil. Add sliced lemon, bay leaves, thyme, garlic cloves and salt.

 

Add artichokes and cook 15-20 minutes until tender when poked. Let cool and set aside.

Cut artichokes in half and remove the choke with a spoon or paring knife.

 

Brush artichokes with 1 Tbsp. evoo, sprinkle with salt & pepper to taste. On high heat, grill artichokes face down until charred around the edges, 5-10 minutes.

 

To assemble:

Fill each halved artichoke with ¼ of the breadcrumb mixture, making sure to pack the leaves and the center. Serve warm or at room temperature with melted butter or your favorite dipping sauce.