Fire-Roasted Artichokes with Almonds



4 servings



8 jumbo artichokes
12 cloves garlic, thinly sliced
1 cup almonds, thinly sliced
3 tbsp. sea salt
3 tbsp. freshly ground black pepper
2 lemons, zested, seeded, peeled, and finely chopped
1-1/2 cup fresh oregano leaves
1-1/2 cup extra-virgin olive oil


Preheat barbecue or grill. Cut pointy tops and tips of jumbo artichokes off by approximately 1-1/2 inches. In a mixing bowl, mix garlic, almonds, salt, pepper, chopped lemons and oregano leaves until well blended. Spread artichokes apart, using fingers until they are open like flowers. Divide the oregano mixture among artichokes and stuff it down between the leaves.

Drizzle 4 to 5 tbsp. olive oil over each artichoke and place flowers up into coals or on top of grill. Cook, turning occasionally, for 1 hour. Outer base will char and become inedible, but the inside will be fully cooked and amazing.

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