Planning on grilling this week? Here's a recipe for delicious grilled artichoke with non-dairy Caesar dressing that's sure to liven up any barbecue!
Makes 4 servings
Prep time: 1 hour
2 fresh whole artichokes, trimmed
4 teaspoons olive oil
1/2 cup roughly chopped fresh parsley
1 large garlic clove
Zest of 1/2 lemon
1/4 teaspoon red pepper flakes
Salt and pepper
Caesar dressing (recipe follows)
Pour 1 inch of water into a steamer pot and bring to a boil. Place the artichokes in the steamer with the tips facing up, cover, and cook for 30 to 40 minutes, or until an inside leaf can be pulled out easily. Let cool. Cut the artichokes in half from top to bottom (a very sharp serrated knife works best for this) and drizzle the insides with oil.
Finely mince the parsley, garlic, and lemon zest together, add the red pepper flakes and salt and pepper to taste, then sprinkle the mixture over the cut halves of the artichokes. Preheat a charcoal grill to high, or heat a grill pan over medium-high heat. Grill the artichokes cut side down until lightly blackened, 3 to 5 minutes. Serve with Caesar dressing for dipping.
For Caesar Dressing:
1 clove garlic
1 teaspoon capers, drained
1/3 cup vegan mayonnaise
1 teaspoon white miso paste
1 1/2 teaspoons nutritional yeast flakes
1/2 teaspoon light agave nectar
1 tablespoon fresh lemon juice
1/2 cup olive oil
Put the garlic, capers, mayonnaise, miso paste, nutritional yeast, agave nectar, lemon juice, and 2 tablespoons water in a food processor and pulse to combine. With the motor running, slowly add the oil in a thin stream. Continue to blend for 1 minute.
For more recipes from Chef Tal Ronnen, check out "The Conscious Cook."