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Grilled artichokes and cauliflower

with home made herb pesto

Grilled artichokes and cauliflower

with home made herb pesto


2 pers
  • Shallots3-4
  • Cauliflower1 large
  • Olive oil
  • Dried ground chili1 teaspoon
  • Fresh basil leaves1 cup
  • Garlic, peeled3 cloves
  • Pine nuts3 tablespoons
  • Freshly grated parmesan cheese1/3 cup
  • Olive oil
  • Chopped fresh herbs such as rosemary, oregano, thyme1 tablespoon
  • Olive oil1/3 cup
  • Garlic, cut in half (no need to peel)2 cloves
  • Bay leaf1
  • Lemon, cut into wedges1
  • Large globe artichokes2-4
  • Salt to taste

Delicious and easy to make- Tasty additions to any tapas or buffet.


To make the Cauliflower: Trim away the cauliflower stalk, then boil the cauliflower whole in a pan of salted water over a medium heat for 3 minutes, then drain and leave to cool. Next rub in the chilli, sea salt and black pepper, and drizzle with some olive oil. Leave to one side.

To make the pesto: combine basil, garlic, pine nuts and Parmesan cheese in the bowl of a food processor and season with salt and pepper. With the motor running, add about 1/3 cup olive oil in a slow stream until emulsified. It works fine with a mortar as well.
Preheat a griddle pan over a high heat. Quarter the cauliflower and char on the griddle for 6 to 8 minutes, or until golden and charred.
Put to cauliflower on a serving plate, and drizzle of the herb pesto.

To make the Grilled Artichokes: Place chopped fresh herbs in a small bowl (not the bay leaf) and cover with olive oil. Heat oil and herbs on the stovetop until warm. Let the herbs steep in the warm olive oil while you prepare the artichokes.
Prepare a large pot with an inch of water at the bottom. Add the cut cloves of garlic and the bay leaf, and place a steamer rack in the pot.
To prepare the artichokes, have lemon wedges ready. Use scissors to snip away the pointy tips of the artichoke leaves, for a nice presentation.
As you trim the artichokes, rub the cut areas with juice from the lemon wedges to prevent the artichokes from turning brown from oxidation.
Use a vegetable peeler to cut away the thick outer layer of the artichoke stems. Trim the stems to 2 inches from the base of the artichoke. Cut off and discard the top 1/2 inch of the artichokes. Cut the artichokes in half.

Use a strong metal spoon to scoop out the fuzzy chokes and the small inner artichoke leaves. Rub lemon juice all over the inside and exposed cut areas of the artichokes. Heat the water in the large pot with a steamer rack on high. When it comes to a boil, reduce the heat to medium high and place the artichoke halves, cut side down on the steam rack. Cover and steam for about 20 minutes, until you can easily pull off the outer leaves, and you can pierce the heart easily with a knife. The artichokes can be just a tiny bit less cooked than would be typically perfect for steamed artichokes, as you will be cooking them further on the grill. Prepare your grill for direct, high heat. Use a pastry brush to brush the artichoke all over with the herb infused oil. Sprinkle all over with salt. Place the artichoke halves cut-side-down on the grill grates. Cover, and grill for 5 to 10 minutes, until you have nice grill mark on the cut sides of the artichokes.

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