- Prep
- 25 min
- Cook
- 20 min
- Total time
- 45 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 310 kcal
Quick summary
“A sophisticated appetizer of fresh artichoke hearts cooked and grilled until they show smoky stripes, served on a bed of quinoa with lemon zest, Dijon vinaigrette, and toasted pistachios.”
What you need to know
- Pre-cooking in water with lemon juice softens the artichoke hearts and prevents dark oxidation.
- Grilling the halves on a hot griddle with olive oil sears the vegetables and caramelizes the natural sugars.
- The citrus Dijon mustard vinaigrette with emulsified honey ties the vegetal flavor of the artichoke with the quinoa.
Ingredients
Main
- unidades médias Fresh artichokes
- tablespoons Extra virgin olive oil (for artichokes)
- unit Lemon juice (for pre-preparation)
- cup Quinoa branca
- cups Water or vegetable broth
- unit Sicilian lemon zest
- cup Salsa fresca picada
- tablespoons Sicilian lemon juice
- teaspoon Honey (or agave syrup for vegans)
- teaspoon Dijon mustard
- Salt and black pepper (for vinaigrette)
- cup Roasted and coarsely chopped pistachios
- Fresh mint (optional)
Instructions
Principal
- Artichoke Preparation: Start by cleaning the artichokes. Remove the tough outer leaves until you reach the lighter and softer leaves. Cut the tip (about 2-3 cm) and trim the base of the stalk. With a small knife, remove the silk from the center (the “hay”). Immediately, rub the lemon over the cut parts to prevent oxidation.
- Cook the Artichokes: Bring a large pot of water and the remaining lemon juice to a boil. Add the artichokes and cook for 15-20 minutes, or until they are soft when pierced with a fork. Drain well and set aside.
- Cooking the Quinoa: While the artichokes are cooking, wash the quinoa under running water in a fine sieve. In a medium saucepan, combine the washed quinoa with 2 cups of water or vegetable broth. Bring to a boil, reduce heat, cover, and cook for 15 minutes, or until the water is absorbed. Turn off the heat and let it rest covered for 5 minutes. Loosen with a fork and add the lemon zest and chopped parsley.
- Grilling the Artichokes: Cut the cooked artichokes in half, if you haven't already. Brush them with olive oil, season with salt and pepper. Heat a grill or non-stick skillet over medium-high heat. Grill the artichokes for 3-4 minutes on each side, until grill marks appear and they are slightly caramelized.
- Prepare the Vinaigrette: In a small bowl, combine the olive oil, lemon juice, honey (or agave), and Dijon mustard. Season with salt and pepper. Beat vigorously with a fork or whisk until emulsified and you get a homogeneous and creamy sauce.
- Assembly: On a serving plate, place a bed of citrus quinoa. Arrange the grilled artichoke hearts over the quinoa. Drizzle generously with the lemon and honey vinaigrette. Finish by sprinkling the chopped toasted pistachios and, if desired, mint leaves. Serve immediately to enjoy all the freshness.
Chef's tips
- Rub the cut lemon halves immediately on the edges of the cleaned artichokes so they do not darken.
- Cook the quinoa over low heat with the pot covered for 15 minutes until it absorbs all the vegetable broth.
- Toast the pistachios in a dry skillet for 2 minutes before chopping to reactivate the crunchy aromatic oils.
Variations
- Add finely chopped fresh mint leaves and fresh orange segments to the quinoa salad assembly.
- Sprinkle crumbled Greek feta cheese or goat cheese over the hot artichokes on the tray.
- Substitute the lemon vinaigrette with a spoonful of classic basil pesto over the grilled vegetables.
Substitutions
- Fresh artichokes can be replaced with canned artichoke hearts, drained and dried with paper towels.
- White quinoa can be replaced by cooked chickpeas, Moroccan couscous, or pearl barley.
- Pistachios can be replaced with chopped walnuts, sliced Brazil nuts, or toasted pine nuts.
How to store
Store the artichokes and seasoned quinoa in an airtight container in the refrigerator for up to 3 days. Keep the chopped toasted pistachios in a separate jar to sprinkle only at the time of serving at the table.
Can it be frozen?
Do not freeze the ready-assembled dish. Only pure cooked quinoa can be frozen for up to 60 days in a closed container; grilled artichoke hearts soften too much in the freezer.
What to serve with
Harmonizes perfectly with a glass of dry white Sauvignon Blanc wine, charcoal-grilled fish, or rustic sourdough bread.
Frequently asked questions
What is the ideal texture of cooked artichoke heart?
The blade of a sharp knife should penetrate the base of the heart with ease, without offering fibrous resistance, but the vegetable should maintain its shape without falling apart.
How to clean fresh artichoke correctly to enjoy the heart?
Remove the darker and harder outer leaves, trim the thorny tips of the leaves with a knife, peel the fiber of the stalk, and remove the internal fuzz from the center with a small spoon.
Why does the artichoke cooking water need to have lemon?
Artichoke is extremely rich in phenolic compounds that oxidize and darken in minutes in contact with air; the acidity of the lemon interrupts this enzymatic reaction.
Can I serve this dish cold as a salad?
Yes, this dish is excellent both warm with freshly grilled artichokes and at room temperature as a refreshing Mediterranean salad.
