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features carciofi artichokes


Chef Paolo D'Amore of La Gritta, Porto Foro, Sassari, Italy
Adapted by StarChefs

Yield: 4 Servings


  • 8 Masedu artichokes
  • ½ cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 cup tightly packed fresh Italian parsley leaves

Trim off the top third of the artichokes and reserve, then snip the top third of the remaining outer leaves; cut the stems leaving each 2 inches long. In a bowl mix the oil with the minced garlic and parsley. Pour mixture into the artichokes, place artichoke top on each, and place on a hot grill. Cook for 20 minutes, turning often. Peel off the burned outer leaves and serve.

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