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:
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.
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.