Bite with Belkys: Grilled Artichoke

The Chef: Matthew Danaher
The Restaurant: Racks Italian Bistro and Market
The Dish: Grilled Artichoke

Ingredients for Grilled Artichoke:

2 artichokes, cleaned
vegetable oil, to cover
1 sprig of fresh thyme
juice of 2 lemons
4 to 6 garlic cloves
2 Tbs. of melted butter
salt, to taste
pepper, to taste

Method of Preparation:

-Start by cleaning the artichokes. Chef Matthew recommends cleaning the artichokes ahead of time and putting them in lemon water to keep from oxidizing.

-Then, add the artichokes to a pot of hot vegetable oil. Toss in fresh thyme, lemon and garlic cloves. Let this steep on low heat for about 20 minutes.

-Next, drain the artichokes and let them cool for a bit.

-After, cut the artichokes in half and carefully scoop out some of the inside. Chef Matthew says to remove all the purple.

-Now, brush on some melted butter and pour a drizzle of extra virgin olive oil over the top. Don't forget to season with a pinch of salt and pepper.

-Lastly, grill the artichokes for about five minutes and add a little more melted butter over the top.

Ingredients for breadcrumbs topping:

1/2 cup of panko breadcrumbs
1 tsp. of fresh parsley, chopped
6 Tbs. of red wine vinegar
4 Tbs. of extra virgin olive oil
4 Tbs. of Parmigiano Reggiano cheese, grated

Method of Preparation:

- In a bowl, combine panko breadcrumbs, parsley, red wine of vinegar, extra virgin olive oil and Parmigiano Reggiano cheese.

Ingredients for olive tomato vinaigrette:

6 Tbs. of extra virgin olive oil
4 Ceringola olives, pitted
2 Tbs. of capers
1 Tbs. of lemon zest
1 tsp. of fresh parsley, chopped
salt, to taste
1 tsp. of crushed red pepper
2 cherry tomatoes, julienned
1 tsp. of garlic, minced
2 Tbs. of mixed cherry peppers, julienned
1 Tbs. of fresh oregano

Method of Preparation:

-Begin by adding extra virgin olive oil, Ceringola olives, capers, lemon zest, parsley, salt, crushed red pepper, cherry tomatoes, garlic, cherry peppers and fresh oregano in a bowl. Then mix all these ingredients together.

-If the vinaigrette soaks up too fast, mix in a little more extra virgin olive oil. Chef Matthew says it will store for a couple of days, and it can also be used in salad, a sandwich or to top a nice fish.

To Plate the Dish:

Top the grilled artichoke with a spoonful of breadcrumbs and the olive tomato vinaigrette. At the restaurant, they garnish with some grated Ricotta Salata cheese.

Serving Suggestion: Chardonnay

Serves: 2

FOR MORE INFORMATION:

Racks Italian Bistro and Market
3933 NE 163rd St.
North Miami Beach, FL 33160
305-917-7225
www.grrestaurant.com