| Chef Paolo D'Amore of La Gritta, Porto
Foro, Sassari, Italy
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
- 8 Masedu artichokes
- ½ cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1 cup tightly packed fresh Italian parsley leaves
Method:
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. |
